Vegetarian Bulgur Chili

It’s cozy, flavorful and healthy… a perfect combination for a happy new year!

vegetarian-bulgur-chili

Vegetarian Bulgur Chili

Yield: 4 to 6 servings

 

4 cups vegetable stock, divided

1 cup bulgur

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 large yellow onions, peeled and diced small (3 cups)

4 sprigs of fresh thyme, tied together with butcher’s twine

5 large garlic cloves, peeled and chopped roughly (1 tablespoon plus 2 teaspoons)

1 tablespoon double concentrated tomato paste

½ teaspoons chili powder

½ teaspoon ancho chili powder

¾ teaspoon ground allspice

¾ teaspoon ground cinnamon

¾ teaspoon ground cumin

⅛ teaspoon ground chipotle, or to taste

1 teaspoon kosher salt, plus more to taste

1 tablespoons natural unsweetened cocoa powder

1 (14-ounce) can diced tomatoes, undrained, preferably fire-roasted

1 tablespoon vegan Worcestershire sauce

1½ tablespoons apple cider vinegar, plus more to taste

2 (15-ounce) can beans (combination of red kidney beans, black beans, and/or pinto beans) rinsed and drained

Freshly ground black pepper, to taste

¼ cup crème fraiche or sour cream, optional

 

Add 2 cups of the vegetable stock and 1 cup bulgur to a medium saucepan. Bring to a boil, reduce heat to a simmer and cook 12 to 15 minutes until bulgur has absorbed the water and is al dente. (You may need to drain water out to prevent overcooking or add a little water to prevent undercooking.) Set aside when finished cooking.

Add 3 tablespoons oil, the onions and thyme to a small pot set over medium heat. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft and translucent.

Stir in the garlic and cook until fragrant, 1 minute.

Add the tomato paste and continue to cook, stirring occasionally, for 3 minutes.

Stir in the chili powder, ancho powder, allspice, cinnamon, cumin, chipotle, 1 teaspoon salt, unsweetened cocoa, tomatoes, Worcestershire, vinegar, remaining stock, and beans. Scrape the bottom of the pan with a wooden spoon to remove any brown bits.

Reduce the heat to low and continue cooking for 30 minutes, uncovered, stirring occasionally, while the chili simmers slowly.

Stir in 1 cup of the cooked bulgur and remove from heat. Remove the thyme bundle and season to taste with salt, pepper and an additional dash of apple cider vinegar.

Divide into bowls, top with a dollop of crème fraiche and serve.

Other topping suggestions: fresh cilantro, cheddar cheese, avocado…

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3 thoughts on “Vegetarian Bulgur Chili

  1. thank you nathan, I love you still. this is one I am trying tonight! thanks Liz

    On Thu, Jan 5, 2017 at 2:32 PM, Chef Nathan Lyon wrote:

    > Chef Nathan Lyon posted: “It’s cozy, flavorful and healthy… a perfect > combination for a happy new year! Vegetarian Bulgur Chili Yield: 4 to 6 > servings 4 cups vegetable stock, divided 1 cup bulgur 3 tablespoons > extra-virgin olive oil, plus more for drizzling 2 large” >

  2. This looks awesome, Love. I may try it tomorrow. We’re going to need some heat in our tummies with the temperature dropping off the charts. Brrrrrrr YUMMY.

    So ecstatic about you guys agreeing to Cali-sit. I know you and Bobby are chatting tomorrow. Do you have a schedule for this month and next? That’s my question just incase Bobby doesn’t ask.

    Off to bed. Sweet Dreams. LOVE LOVE LOVE you 😍

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