I decided to play around with a new soup recipe and try it out on family members at Grandma’s Sunday afternoon lunch. It’s a hearty Chili Bean Soup topped with vegan sour cream and chives and served with country cornbread. They loved it!
This very simple yet substantial warm soup combines whole grain bulgur with assorted beans for a hearty main dish.
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.
Other Great Chili Recipes
- (4) 15 oz cans assorted beans or 6 cups cooked (any bean combination will work)
- (1) 15 oz can fire roasted tomatoes with juice
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 3/4 cup bulgur, dry and uncooked
- 1/4 cup worcestershire sauce (without anchovies)
- 1/2 cup ketchup
- 3 cups veggie broth
- 3-4 cups water
- 2 Tbsp chili powder
- 1 tsp season salt or to taste
- 1 Tbsp garlic powder
If using canned beans, drain and rinse them in a colander. Set to the side. I used pinto, black, northern, and kidney beans. You can use any variety preferred.
In large stock pot, saute the onions and garlic in about 3 Tbsp of the veggie broth. Add more broth or water if needed until lightly browned.
Add all other ingredients to pot and bring the soup to a boil. Reduce heat to medium low and allow to cook, stirring occasionally, for approximately 45 minutes.
Serve up the deliciousness right away. I added tofu sour cream and chopped chives to knock it over the top. We served with cornbread. Sour cream and corn bread recipe links included below.