It’s been two years since I first posted my recipe for vegetarian chili (that’s it on the right, above), and I think it’s time for a repost now that the weather is getting cooler. THIS IS THE BEST CHILI RECIPE EVER. Trust.
Anna’s Vegetarian Chili
serves 6-8
1 tbsp olive oil
1 medium onion, chopped
3 medium carrots, chopped
4 cloves garlic, diced
1 large yellow bell pepper, chopped
2 jalapeno peppers, seeds removed, diced
2 celery stalks, chopped
2 tbsp chili powder
28 oz can crushed tomatoes with basil*
14 oz can black beans*
14 oz can kidney beans*
1 cup corn kernels
1 tsp ground cumin
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
2 tsp kosher salt
1/2 cup bulgur wheat
1/4 cup balsamic vinegar
Heat oil in a large pot. Add onions, carrots and garlic; sauté until onions are translucent, about 5 minutes. Add yellow pepper, jalapenos, celery and chili powder; cook another 10 minutes. Add tomatoes, beans (with liquid), corn, salt and spices. Bring to a boil. Cover, lower heat, and simmer for 20 minutes. Stir in bulgur wheat. Cover and simmer at least 30 minutes (I usually let everything simmer for a couple of hours to let the flavors really develop, but it’s okay to take it off when the veggies and bulgur are soft), stirring occasionally to prevent sticking. Just as you’re taking the chili off the heat, stir in the balsamic vinegar. I know it might seem weird to put it in, but trust me—it really does make the chili taste extra amazing.
*I take the easy route and use canned beans and tomatoes. You can soak dried beans and use fresh tomatoes if you prefer, of course, but you will want to add water to make up for the liquid in the cans.
QUESTION: Have you tried this recipe already? If so, how do you like it? And have you made any modifications to it? When I made it last week, I was out of corn, so I subbed in a cup of frozen edamame. YUM.
64 Comments
OH yes! Last year I tried this recipe for the first time and it was as good as promised, if not better. Absolutely! I shared with my colleagues and made it many times. Even better, I was thinking about what to cook on this cool Sunday afternoon and I was perusing my cupboard to see if I had all the ingredients to make exactly this recipe!! And I didn’t ;~( Can’t believe you posted this tonight!!! Thanks again for sharing…mmmmmm
I did try making this, and subbed out some ingredients I didn’t have for things I did have, but the majority of the ingredients were the same. It was verrrrrrrrrry good. I also made the broccoli and squash dish you posted and LOVED it. Cheers for the great recipes!
Thanks, Anna. I remember this from last year and was just thinking I should finally try it as I was putting together my grocery list for next week. Now I don’t even have to look it up!
I can’t believe you reposted this tonight! I was just thinking about it last night and was going to reprint the recipe this week. Great timing!
This is the greatest chili! I made a double batch a month or so ago, and defrosted some this weekend because it was snowing when I woke up yesterday. Sometimes I use garbanzo beans if I’m short one of the other kind of beans, and I’ve used brown rice in place of bulgur, and it’s always delicious. Sometimes I throw in a bottle of beer if it gets too thick. It’s always delicious. I think it’s the vinegar that makes it!
Hello! This is a wonderful recipe. My fiance and I eat every bit of it (over a course of a week). I usually add northern beans and pinto beans. I never have bulgar so that has yet to be an ingredient for us. I always put in 1/8 cup of the balsamic vinegar. It tastes great with cooked ground beef added to it. Thanks for posting it!
this is my all time favorite chili recipe! i first read it last winter and ended up making it for our lunches for weeks. i just made my first batch of this fall/winter last weekend and add some chicken and pinto beans to make it go farther. i’ve already stocked up on the ingredients to have it again this week. i simply love it!
I like the generous use of garlic – sounds yummy :)
She ain’t lyin’! I made this recipe around this time last year (a few times, actually) when I was living, and freezing, up in Canada, it’s fantastic! A note of caution– if you’re letting it sit on the stove for a couple hours, you might need to add more water now and again so it doesn’t thicken TOO much. And the balsamic vinegar really does make it.
Thanks for sharing, I’m so lacking dinner inspiration at the moment and this will be great to try. YUM
That (still) looks so yummy. I can’t believe it has been 2 years since you posted this.
Love the blog.
I actually stumbled across your recipe awhile back and saved it. I made it last month during a family get together and it was gone before I even got any! Even my extremely picky 3 y/o ate it! Thank you so much for posting this!
I have made it several times, and yes, it is good. I always add an extra can of kidney bean. I sometimes add peas. This last batch I added some unsweetened cocoa powder, which gave ait an interesting extra layer of flavor.
Awesome…! I’m fairly new here (and a vegetarian), so I had not seen this before..! I’ll have to try it at some point and will let you know – and I have a five-year-old, so…I’ll let you know! ;)
-maria
The words ‘ pots full of yum’ spring to mind! I shall be making this in the week!
I can not believe you just posted this! I made this recipe so many times last winter and I was about to start making again tonight for the first time this season! It is absolutely the best chili recipe ever.
I substitute cannelini beans in for the kidney beans, and sometimes a green pepper in place of the yellow. Also I’ve tried different grains – brown rice, quinoa – basically whatever I have laying around that I can throw in.
:)
THANK YOU FOR REPOSTING! I did make your recipe last winter and it was absolutely delightful! I can’t wait to dive in again and again this winter.
I heart your blog, btw.
Kelly Z
Chicago
So funny that you posted this. I’m actually making a double batch of the chili today.
This is an EXCELLENT recipe.
I love this recipe! It is in regular rotation at my house and we refer to it as Door 16 chili. I agree with other posters – the balsamic vinegar makes it extra special. I haven’t done any substitutions (the recipe is perfect as is) but I like having a few blue corn tortilla chips on the side to dip in it!
Thats so weird, I just found this recipe in the archives yesterday and plan to cook it for lunches. I’m guessing it will be nice by all the comments to that effect!.
Yes! We made this chili last winter and enjoyed it very much. And it is super easy. Thanks for re-posting! Question: What is the other soup/stew in the photo? It looks really yummy… (I assume this is your photo…)
can’t wait to try this… I am always up to try a new recipe for veggie chili and soups… speaking of, what is in the pot on the left?
I am a chili addict, so I need to try this. I tend to like meat in mine, but this recipe sounds phenomenal. I may make it now that it is snowing in Minnesota and soup sounds like the perfect remedy to my aching autumn-adoring heart.
it’s my favourite chilli recipe. and i will be making lots more of it very soon!.
Whoa, I want that. Now. I will definitely put this on my “to make” list.
I haven’t made this one yet, but I make the curried black-eyed pea soup a lot! That one is easily modified, too. I freeze it for work lunches. I’m eager to try the chili!
Best ever is correct! I made this last year and I’m getting ready to make it again. Mine is not vegetarian, but still amazing!
Lillian, the other soup is curried black-eyed pea (read the reviews for modification ideas!).
Anna, I have been making this regularly since you first posted it. It is SO delicious, both in flavoring and texture. At first I was suspicious about the balsamic vinegar, but it really makes the chili shine. Thank you for sharing this recipe!
I made this last year for a veggie potluck during a super cold Chicago winter and it was such a hit!!! I had people begging for the recipe.The balsamic vinegar is definitely a must it adds a great dimension of flavor and the bulgur wheat will fool even the most carnivorous of eaters. I serve it up with a side of vegan corn bread and some greens and I’m golden! Thanks Anna ;-}
I love, love, love this recipe, definitely the best chili I’ve ever had and ever made. I actually made it sooo much last winter that I kinda got sick of it, but was thinking its time to make another batch. I’ve never put in the jalapenos, I sub a small can of chopped green chilies. This past weekend I made the white bean soup recipe you posted awhile ago. This one I love just as much and I do add the celery, plus extra grated parmesan cheese! Just wondering, are you back to your vegetarianism or still on hiatus?
I never commented before, but I have followed your blog for a while now…kudos!…I made this recipe 2 weeks ago…. delicious!!! I didn’t have the yellow pepper so I used a red bell pepper instead and I was very apprehensive of the balsamic vinegar… but it truly makes it taste even better!!
thanks for sharing!
No… I haven’t tried making it yet, and I even bought balsamic vinegar a few months ago specifically for this recipe. I’ll make it one of these days because it looks delicious. Promise. =)
alright you…i’m going to finally try making this infamous chili of yours. i normally shy away from cooking anything with more than a few ingredients, but i’m freezing to death (what is going on with the frigging weather?) and this has always looked good and hearty.
also, i want to try that swedish casserole (?) you make around the holidays with the sardines because (holy hell) i have been eating (SOME) fish lately. facing the ole fears. now that i’m in my autumn years i’m finally deciding to not be such a food grump.
xo
oh i love this chili. i think i have printed off ten copies and i always have to go back and try to find it on your saved posts.
it is a household favorite. thanks again!
hey anna, i just made this chili a couple of weeks ago — it is divine. the balsamic adds something so wonderful and sweet. i added a very long red chili pepper in mine instead of jalapeno and it was hothothot but goooood! thank you for introducing me to this wonderful meal!
Hi Anna, I made the chili last night and it was a hit! My boyfriend thinks that vegetarian meals won’t fill him, but he was stuffed after a bowl of it. And we are pretty happy to be bringing “sloppy joe” sandwiches to work today. Thanks for the repost! It was amazing with red wine.
This is pretty much exactly what I make, but sometimes I vary the bean types. And I always add chipotle chiles in adobo. The smoky flavor is to die for. I’ve never added balsamic, however, and this is something I’ll have to try!
Hey there! Not sure how I stumbled upon your blog here, but I must say, this vegetarian chili is one of the best I have had. We are currently getting our first storm of the season out here in California and this hearty meal really warmed us up! Thanks!
Hello from Hesse, Germany! I have made this receipe several times now + recommended this yummy chili to all of my friends. They had to eat it on my birthday anyway ;) I love it! Thanks for reminding; I know what I’ll have this Saturday.
The chili is EXCELLENT. I do like it best without the balsamic though!
another “best chili ever” vote. i always substitute a can of hominy for the corn.
My recipe is very similar – no vinegar or bulgur wheat though – but I’ll have to try that.
I add apples to my chili! It’s truly delish. And today I saw a recipe that uses sweet potatoes.
Just made this tonight and it was reaaaaly good! I did substitute bulgur with brown rice (didn’t have bulgur) and chick peas for black beans.
I like the taste of balsamic vinegar but I thought it was a bit to much. Might use less (but definitely not skip it) next time :)
Thanks for the recipe!
I made this Monday night- so, so, so good. I only used one japaleno (all I had) and accidentally poured a little more bulgar than the recipe called for. It’s frozen in containers for my lunch this week!
i was just thinking about this recipe last week and how i needed to dig it out soon. thanks so much for reposting it. it’s a keeper!
i dont eat beef (and rarely ever eat meat) so I’m definitely going to have to try this recipe! thanks.
I have made your chili! Delish!! When I made it last winter I omitted the jalapenos (only because I didn’t have) and added some cashews after seeing someone on some TV show (don’t remember which) adding to veggie chili. I’d love to also give it a whirl with chickpeas.
Seriously great chili! I have some simmering away right this very moment. I was so excited to make this after work that I skipped my pilates class and headed straight home. Here’s how I modify it: I omit the corn and bulger wheat, add an extra pepper, add 1/2 tsp chipotle pepper, 1/2 tsp hot Spanish paprika, and reduce the balsamic to 1/8 cup. Can’t wait to try this latest batch. Mmmmmm.
i made it the other night with a side of garlic bread for dinner. It was delish with just the right amount of heat. my modifications for next time: add a whole can of corn instead of just a cup, omit the kidney beans, add a tablespoon or two of flaxseed meal, & cut the balsamic vinegar to 1/4 cup. i love the addition of the wheat bulgur; what a healthy way to add great texture to this dish. thanks for sharing.
This is fantastic! I’ve been making the Moosewood recipe for years, which is delicious but slightly more time intensive. After making this a couple of nights ago (following your instructions to the letter), my husband and I have decided that this is our preferred chili : ) Thanks so much for sharing–
I made this last night and it is delicious! I’m sure it will become a staple in our house. We love chili and don’t have a favorite vegetarian version. I used all fresh local ingredients (save for the canned stuff and spices) from Pine Island, NY.
Sounds really good…I am curious to know what’s in the pot on the left…
Yes, I’ve tried this recipe, and I loooove it! My cousin and I made it earlier this year when you posted the recipe. We are two die-hard carnivores, and we did not miss the meat at all! It was flavorful, delicious, and filling! We couldn’t find any bulgar wheat at the grocery store so we used barley instead. DELISH! I even blogged about it: http://thesoapseduction.blogspot.com/2009/02/sunday-supper-vegetarian-chili-even.html
Cooking it right now. It smells absolutely superlecious (which is supposed to be the superlative of delicious) – I left the boulgour out, though.
I love this chili! I made it again this week after I saw you re-posted it. Its better than any of the meat-based chili’s I have had. I add a bit of good dark chocolate, as I love what chocolate does to chili – very subtle but yummy.
I made your recipe a few weeks ago, followed it to a T. It was my first time making homemade chili (I’m new to cooking :), and everyone who tried it loved it. Reminded me of my momma’s cookin’. I can only imagine how great it is with edamame…
I’m not sure if you’re vegetarian, but I’ve GOTTA share this recipe that I made this last week. I was very generous with the cinnamon & cumin, and added in a can of kidney beans
and a can of black beans. This. Is. Delicious:
http://allrecipes.com/Recipe/White-Chili-with-Ground-Turkey/Detail.aspx?src=etaf
I’ve never made chili before, and have a wacky phobia of large, visible chunks of vegetables (of the onion/pepper persuasion) that has followed me since my youth, but…I just made this tonight and loved it!
Did everything exactly as you posted, but I love the idea of using edamame instead of corn. Will definitely try that next time. Thanks for the awesome recipe!
I was surprised at how hearty this veggie chili is! And so delicious! Our farm box came with a bunch of poblanos, so I substituted four fresh hot peppers for the chili powder. I also used pinto beans instead of kidney beans and brown rice rather than bulgur, fresh basil, and no vinegar. I think I’ll top some leftovers with balsamic for lunch to give that a try. Thanks for this lovely recipe, Anna!
I tried this for the first time tonight. I love balsamic, but it tasted so good BEFORE adding it — I was wary. But your note that it may seem weird, but amazing… I thought I would try it. ::LOVE:: This is the best chili recipe I’ve ever had. Unbelievable. THANK YOU!!!!
I first tried this recipe about a year ago and it’s fantastic. It’s my go to chili recipe. I generally make a big batch and freeze half of it in one portions containers. My roommate loves it too. I’m by no means a good cook, but he raved about this recipe.
I love, Love, LOVE this chili. I made it precisely as the recipe said, and am imagining myself eating it for lunch every day between now and early April. Thank you so much for sharing it.
Anna — Thanks so much for the chili recipe! I am a long-time lurker and had to come out of hiding to tell you that I made this chili tonight and it is seriously the best. Ever. Thanks so much for sharing your recipe!
I’m so used to meat chili and LOVE the idea of meatless, so yours will be the first recipe I try. I happen to love edamame, too, so will include that for sure.
I also linked to this post from a blog post I wrote on chili recipes – check it out:
http://blog.recipelion.com/17-wonderful-chili-recipes/