Vegetarian Chili Recipe


Preparation Time40 MinCooking Time40 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexHealthyServings8
Main Ingredient


 Tomato juice1 Cup (16 tbs)
 Bulgur1⁄2 Cup (8 tbs)
 Chopped onions1⁄2 Cup (8 tbs)
 Chopped carrots1⁄2 Cup (8 tbs)
 Chopped green peppers1⁄2 Cup (8 tbs)
 Olive oil1 Teaspoon
 Chili powder2 Tablespoon
 Ground red pepper1⁄4 Teaspoon
 Canned chopped tomatoes14 Ounce (1 Can)
 Canned kidney beans19 Ounce (1 Can)
 Firm tofu8 Ounce, cubed

Nutrition Facts

Serving size

Calories 153 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.8%

Saturated Fat 0.44 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 350.4 mg14.6%

Total Carbohydrates 28 g9.5%

Dietary Fiber 7.7 g31%

Sugars 6 g

Protein 9 g18%

Vitamin A 60.2% Vitamin C 37.7%

Calcium 13.4% Iron 13.9%

*Based on a 2000 Calorie diet


1) Place a 1-quart saucepan over moderate heat and bring the tomato juice to a boil.
2) Add the bulgur and stir well.
3) Use a fork to fluff the mixture.
4) Cover the pan and take it off the heat. Keep aside for 15 minutes.
5) Place a 3-quart saucepan over moderate heat and sauté the carrots, onions and green peppers in the oil. Cook for about 5 minutes.
6) Add the cumin, chilli powder and red pepper. Cook for about a minute.
7) Add the tomatoes with their liquid, tofu and beans. Stir well. Gently simmer for about 10 minutes.
8) To the pot, add the bulgur and simmer for another 10 minutes.

9) Serve hot.