If you love carrot/veggie dogs and black bean burgers but miss topping them with chili, I think you’re about to do a happy-dance! This quick vegan chili recipe is simmered with spices and onions and can be made in minutes.
Before switching to a healthy whole food, plant-based diet (WFPB) and lifestyle, we used to eat a lot of artery-clogging burgers and hot dogs.
For 35 years, I had made my homemade chili to top those burgers, hot dogs, and fries. It was a recipe I learned from my mom and grandmother, and it was so good.
Last year, after four years of eating chili-less Black Bean Burgers, carrot dogs, and French fries, I decided to veganized my old recipe by replacing the ground beef with a grain called bulgur that is available at many grocery stores.
Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. 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
I make big batches of bulgur in my rice steamer and freeze it to be used in recipes like this, along with tacos, lasagna, and chili fries. The great thing about having bulgur already cooked is that it cuts a step out of food preparation and speeds up the process of sitting down to dinner.
It’s so nice to be able to pull it out of the freezer and jump right into cooking the main dish.
The results in this chili are amazing, and it doesn’t get much easier than this vegan chili!
NOTE: If you already have precooked bulgur (2 cups) in the freezer that you would like to use in this chili recipe, simply omit the veggie broth/water, and cook for only 5 minutes.
Center for Nutrition Studies has a great Carrot Dog recipe from Kim Campbell, daughter-in-law of Dr. Colin Campbell.
Made this on Monday and used no-salt added tomato sauce…it came out perfect! So delicious on carrot dogz.”–Chickavegan
Other Great Recipes That Use Bulgur:
- 1/2 cup onion, diced
- 1/2 cup veggie broth (if using uncooked bulgur)*
- 1 cup dry uncooked bulgur (or 2 cups cooked)*
- 2 cups veggie broth or water
- 1/2 cup ketchup
- 1 Tbsp or worcestershire sauce (without anchovies)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp season salt
- pinch cayenne pepper (optional for spice)
In sauce pan, saute diced onions in approximately 3 Tbsp of the veggie broth. As they brown and begin to caramelize, add more veggie broth 1 Tbsp at a time. Allow to caramelize well.
Add all other chili ingredients, stir well, and simmer for approximately 10-15 minutes. Cover and turn heat down to warm or off. Chili is basically done and ready to be eaten.
*NOTE: If you already have precooked bulgur (2 cups) in the freezer that you would like to use, simply omit the veggie broth/water, and cook for only 5 minutes.
Add to carrot dogs, veggie and black bean burgers, vegan chili cheese fries, or anything else you can think of. Black bean burger and vegan chili cheese fries recipe links below.