Nutrition FactsHealthy Vegetarian Chili RecipeAmount Per Serving (1 -½ cups)Calories 293Calories from Fat 45% Daily Value*Fat 5g8%Carbohydrates 44g15%Fiber 19g76%Protein 15g30%


  • ▢1 tablespoon olive oil
  • ▢2 medium onions, finely chopped
  • ▢4 garlic cloves, minced
  • ▢1 green bell pepper, finely chopped
  • ▢1-½ tablespoons chili powder
  • ▢2 teaspoons ground cumin
  • ▢½ teaspoon paprika (I sometimes use smoked paprika)
  • ▢2 teaspoons dried oregano
  • ▢⅛ teaspoon cayenne pepper
  • ▢2 bay leaves
  • ▢½ cup bulgur, preferably coarse
  • ▢1 can (28 ounces) crushed tomatoes
  • ▢3 cans (15 ounces each) beans (kidney, black, pinto or any combination), rinsed and drained
  • ▢2 tablespoons soy sauce
  • ▢5 cups water
  • ▢Salt and freshly ground pepper to taste


  • Put a large soup pot on medium heat and add the oil.
  • Add the onions, garlic, and bell pepper and cook, stirring often, until softened. This should take about 10 minutes. 
  • Stir in the chili powder, cumin, paprika, oregano, cayenne, bay leaves and bulgur. Cook for 2 minutes, stirring constantly.
  • Add the tomatoes, beans, soy sauce, water, salt and pepper. Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring often so the ingredients don’t stick to the bottom of the pot.
  • Before serving, taste and add more salt, pepper and/or cayenne if needed.

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