Sometime back, I experimented with a new recipe for chili. It turned out amazing! A follower actually won a cook-off with this delicious crock pot vegan chili recipe!
Even our own 88 year-old Grandma Edwards said she would’ve thought it had ground beef, and she asked me to leave a bowl of it for her dinner.
If it can fool Grandma Edwards, it officially passes the test!
Bulgur is one of the most important ingredients in this recipe. Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. Follow package directions.
I like to make a big batch of it and store in freezer to use in recipes like tacos, stews, chili beans, etc. because bulgur adds a ground beef texture and soaks up flavors of dish you’re preparing.
Nutrition in Bulgur
Eating bulgur wheat may help to alleviate chronic inflammation, thereby protecting against some diseases.
In a clinical study published in the February 2008 issue of the “American Journal of Clinical Nutrition,” researchers found that people who consumed higher amounts of betaine, a metabolite found in whole wheat, had lower concentrations of homocysteine, a marker of chronic inflammation that has been linked to heart disease, osteoporosis, Alzheimer’s disease and type 2 diabetes.–LiveStrong
NOTE: I usually have bulgur already made in my freezer because I use it in so many different dishes. But, you don’t have to precook it for this recipe. Just toss in 3/4 cup dry bulgur, and add 1-1/2 cups extra water. That makes it even simpler!
Buckwheat groats can be substituted for bulgur to make this recipe gluten-free.
This 3 Bean Vegan Chili goes very well with my Country Cornbread.
InstantPot instructions from follower Kay.
This was by far the best vegan chili recipe I have ever tried. The flavor from the combination of ingredients and seasoning was perfect. I made it in my instant pot cooking the bulgur and beans first. Added the rest of the ingredients and set for 6 minutes on manual.
To cook the bulgur I added 1 c dry to 1 3/4 c water and cooked in the IP for 4 minutes. I did decrease to overall salt by 1 teaspoon but that was personal preference. I also used the catsup and found it to add the perfect flavor addition.”
Earlier this year, someone won a Chili Cookoff with this recipe.
I won our chili cook Off contest at work today with your recipe. I proudly let everyone know it was vegetarian and shared your recipe! Thank you!”–Sally
Sometimes we like to top our chili beans with my Tofu Sour Cream. It’s so easy to make with only 5 ingredients and blender.
Other Great Recipes That Use Bulgur:
Sometime back, I experimented with a new recipe for vegetarian chili in my crockpot. Turned out amazing! A follower even won a cookoff with this delicious 3 bean vegan chili!
- 4-1/2 cups cooked beans. This would be 3 15 oz cans of beans, drained and rinsed. I used black, pinto, and cannellini
- 1 15 oz can fire roasted tomatoes, with juice
- 3/4 cups bulgur wheat (uncooked dry)
- 3/4 cup diced onion
- 2 large cloves of garlic minced
- 4 cups vegetable broth
- ¾ cup ketchup
- ¼ cup Worchester sauce without anchovies
- 2 Tbsp. chili powder
- 1 Tbsp. garlic powder
- 2 tsp. season salt
- ½ tsp. cayenne pepper optional
- salt to taste
Place all ingredients in crock pot on medium and allow to cook 4-5 hours.
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