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Bean and Legume Soups

Vegetarian Three-Bean Chipotle Chili
Smoked chipotle chilies, which come canned in adobo sauce, give this hearty chili an key ingredient for vegetarian chili, and bulgur provides a meat-like texture and a thick consistency. The combination of spices makes this dish taste even better the next day. Recipe may be frozen and halved.
2 tablespoon Extra virgin olive oil
1 each Medium yellow onion, chopped
1 each Medium red bell pepper, seeded and cut into 1/2" pieces
2 each Carrot, peeled, 1/2-in pieces
5 each Garlic cloves, peeled and minced
2 each Chipotle Chiles in Adobo Sauce
28 oz Canned tomatoes, crushed
3 cup Low sodium vegetable broth
1/2 cup Bulgur wheat, dry
15 oz Chickpeas, canned, drained and rinsed
15 oz Black beans, rinsed, drained
15 oz Canned red kidney beans, drained
2 tablespoon Red wine vinegar
2 tablespoon Chili powder
2 teaspoon Cumin, ground
2 teaspoon Ground coriander
1/2 teaspoon Cinnamon, ground
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Vegetarian Three-Bean Chipotle Chili

Vegetarian Three-Bean Chipotle Chili

Vegetarian Three-Bean Chipotle Chili
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Heat oil in a large stockpot over medium high heat. Add onion, bell pepper, and carrots, and saute, stirring occasionally, until onion and carrots are tender, about 8 minutes.
2. Add garlic and saute for 1 minute, stirring frequently.
3. Add chipotle chilies, crushed tomatoes, vegetable broth, bulgur, chickpeas, black beans, kidney beans, vinegar, and spices. Bring mixture to a boil. Reduce heat to medium and cook, uncovered, until bulgur is tender and mixture thickens, stirring frequently, about 20 minutes.
4. Serve hot. Ladle chili into bowls. If using, serve sour cream and chopped cilantro in bowls on the side.
Source: Hannaford fresh Magazine, January - February 2009