Vegetarian Chili Recipe

Vegetarian Chili picture


Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings8
MethodMain Ingredient
Interest Group


 Tomato juice2 Cup (32 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 cumin1 1⁄2 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Canned chopped tomatoes14 Ounce (1 Can)
 Canned kidney beans19 Ounce, drained, rinsed (1 Can)
 Firm tofu8 Ounce, cubed

Nutrition Facts

Serving size

Calories 160 Calories from Fat 28

% Daily Value*

Total Fat 3 g5%

Saturated Fat 0.44 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 354.3 mg14.8%

Total Carbohydrates 30 g10%

Dietary Fiber 7.9 g31.4%

Sugars 7 g

Protein 9 g18.5%

Vitamin A 62.9% Vitamin C 46.8%

Calcium 14.2% Iron 16%

*Based on a 2000 Calorie diet


In a 1-quart saucepan over medium heat, bring the tomato juice to a boil.
Stir in the bulgur.
Fluff with a fork.
Cover, remove from the heat, and set aside for 15 minutes.
Meanwhile, in a 3-quart saucepan over medium heat, saute the onions, carrots and green peppers in the oil for about 5 minutes.
Stir in the chili powder, cumin and red pepper; cook for 1 minute.
Stir in the tomatoes with their juice, beans and tofu.
Simmer for 10 minutes.
Add the bulgur to the pot.
Simmer for 10 minutes.
Sprinkles chopped cilantro and serve