Black Bean Chili Recipe Vegetarian With Bulghar Wheat Delight

Warm, hearty, and packed with wholesome ingredients, this Black Bean Chili with Bulgur Wheat is a vegetarian delight that will satisfy both your taste buds and your nutritional needs. Combining the rich flavors of black beans with the nutty texture of bulgur wheat, this chili offers a perfect balance of protein, fiber, and complex carbohydrates.

Whether you’re a seasoned vegetarian or simply looking for a delicious meatless meal, this recipe is a fantastic way to enjoy a comforting bowl of chili without sacrificing flavor or substance.

What sets this recipe apart is the addition of bulgur wheat, which not only thickens the chili but also adds an appealing chewiness that complements the creamy black beans beautifully. Plus, it’s easy to prepare and makes for excellent leftovers, perfect for busy weeknights or meal prepping.

Ready your taste buds for a vibrant combination of spices, fresh vegetables, and a touch of smoky heat—let’s get cooking!

Why You’ll Love This Recipe

This vegetarian black bean chili with bulgur wheat is a game-changer for anyone craving a fulfilling and nutritious chili without meat. Here’s why it stands out:

• High in protein and fiber: Thanks to black beans and bulgur wheat, it keeps you full and energized.
• Balanced flavors: Smoky, spicy, and slightly sweet notes come together for a rich, satisfying taste.
• Easy to customize: You can adjust the spice level or swap in other grains like quinoa or brown rice.
• Great for meal prep: This chili reheats well and tastes even better the next day.
• Vegetarian and vegan-friendly: No animal products here, just pure plant-powered goodness.

Ingredients

• 1 cup bulgur wheat, rinsed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 can (14.5 oz) diced tomatoes with juice
• 3 cups vegetable broth
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp dried oregano
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander (for rinsing bulgur and beans)
• Serving bowls

Instructions

1. Prepare the bulgur wheat: Rinse the bulgur wheat under cold water using a colander. Set aside.
2. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, bell peppers, and carrots. Cook for about 5-7 minutes until they begin to soften, stirring occasionally.
3. Add garlic and spices: Stir in minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), and oregano. Cook for another 1-2 minutes until fragrant.
4. Add liquids and bulgur: Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the rinsed bulgur wheat. Bring the mixture to a boil.
5. Simmer the chili: Reduce heat to low, cover the pot, and let it simmer for 15 minutes, stirring occasionally, until the bulgur is tender and has absorbed some liquid.
6. Add black beans: Stir in the drained and rinsed black beans. Continue simmering uncovered for another 10 minutes to allow the flavors to meld and the chili to thicken.
7. Season and finish: Taste and season with salt, black pepper, and lime juice. Adjust spices or heat as desired.
8. Serve: Ladle chili into bowls and garnish with fresh cilantro if desired. Enjoy warm!

Tips & Variations

“For extra depth, try roasting your bell peppers before adding them to the chili.”

Here are some helpful tips and ideas to make this chili your own:

• Make it gluten-free: Substitute bulgur wheat with quinoa or brown rice if you need a gluten-free option.
• Boost the protein: Add cooked lentils or extra beans for more plant protein.
• Spice it up: Add jalapeños or a dash of hot sauce for a spicier kick.
• Make it smoky: Incorporate a chipotle pepper in adobo sauce for smoky heat—check out our Chipotle Black Beans And Rice Recipe for inspiration.
• Bulk it up: Toss in corn kernels or diced zucchini for added texture and nutrition.

Nutrition Facts

Serving Suggestions

This chili is wonderfully versatile and pairs well with a variety of sides to complete your meal.

• Warm cornbread or crusty bread: Perfect for soaking up the delicious chili broth.
• Rice or quinoa: Serve over a bed of grains for an even heartier dish.
• Toppings: Try avocado slices, vegan sour cream, shredded cheese, or jalapeño slices for extra flavor and texture.
• Salad: A crisp green salad with a tangy vinaigrette balances the richness of the chili perfectly.
• For dessert: After a filling chili meal, cool down with something sweet like our Cinnamon Pecan Ice Cream Recipe.

Conclusion

This Black Bean Chili with Bulgur Wheat is a delicious and nutritious vegetarian meal that proves chili doesn’t need meat to be comforting and satisfying. Loaded with fiber, protein, and vibrant spices, it’s a wonderful dish to enjoy year-round.

The bulgur wheat adds a unique texture that complements the creamy beans and hearty vegetables, creating a perfect bowl of wholesome goodness. Whether you’re cooking for yourself, your family, or entertaining guests, this chili is sure to please and impress.

Don’t forget to check out some of our other flavorful recipes to keep your menu exciting. For a creamy indulgence, try the Classico Sun Dried Tomato Alfredo Sauce Recipe or satisfy your sweet tooth with the decadent Chocolate Heaven Cake Recipe.

Happy cooking and enjoy every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Black Bean Chili Vegetarian with Bulgur Wheat”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian chili packed with black beans and nutty bulgur wheat. Perfect for a nutritious and comforting meal.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup bulgur wheat”, “2 cups vegetable broth”, “2 tablespoons olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “2 cans (15 oz each) black beans, drained and rinsed”, “1 can (14.5 oz) diced tomatoes”, “2 tablespoons tomato paste”, “1 tablespoon chili powder”, “1 teaspoon ground cumin”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse bulgur wheat and cook in vegetable broth until tender, about 12 minutes.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion, garlic, and red bell pepper until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add chili powder and cumin, cook for 1 minute until fragrant.”}, {“@type”: “HowToStep”, “text”: “Stir in black beans, diced tomatoes, tomato paste, and cooked bulgur wheat.”}, {“@type”: “HowToStep”, “text”: “Simmer chili for 20 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot with optional toppings like cilantro or avocado.”}], “nutrition”: {“calories”: “320”, “proteinContent”: “15g”, “fatContent”: “6g”, “carbohydrateContent”: “50g”}}