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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 Tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
2 medium carrots, peeled and diced
5 cloves peeled fresh garlic, minced
2 Chipotle Chiles in Adobo, minced (found in the International aisle)
1 (28-oz.) can crushed tomatoes
3 cups low-sodium vegetable broth
1/2 cup raw bulgur
2 (15-oz.) cans chickpeas, drained
1 (15-oz.) can black beans, drained
1 (15-oz.) can kidney beans, drained
2 Tbsp. red wine vinegar
2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp. ground cinnamon
3/4 cup low-fat sour cream (optional garnish)
1/2 cup chopped fresh cilantro (optional garnish)
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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