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Mega Veggie Vegan Chili

Mega Veggie Chili

Chopping the vegetables is the most time-consuming part of this easy recipe, which cooks equally fast on the stove as it does in the pressure cooker.

Course Main Course, Stew
Cuisine Oil-Free, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 228 kcal
Author Susan Voisin

Ingredients

  • 1 large onion chopped
  • 2 carrots diced
  • 2 ribs celery sliced
  • 2 bell peppers chopped into 1/2-inch pieces
  • 1 jalapeno chile seeds removed and diced
  • 4 cloves garlic minced
  • 1 tablespoon mild chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chipotle chile powder (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 2 15-ounce cans cooked beans (pinto, kidney, or combination), drained
  • 1 1/2 cups water
  • 1 15-ounce can diced tomatoes (fire-roasted preferred)
  • 2 cups fresh or frozen corn (thawed)
  • 1/2 cup medium grain bulgur wheat
  • additional seasonings to taste
  • lime wedges, jalapeño peppers, and fresh salsa to serve

Instructions

Pressure Cooker Instructions

  1. Start your pressure cooker heating as you chop your vegetables. (Instant Pot: Set on Sauté.) Chop the vegetables in the order listed and add them to the hot pot, stirring as you go. After you add the garlic, cook until the onions and peppers have begun to soften, about 5-6 minutes total.

  2. Add the seasonings, beans, water, and tomatoes and stir well. Seal the lid and use the Manual mode to set time to 3 minutes at high pressure. 

  3. After 3 minutes at high pressure, release the steam manually. Open the pot and stir in the corn and bulgur wheat. Taste and add additional chili powder, cumin, chipotle powder, or salt to taste. Simmer on low heat (Instant Pot on Sauté, low) until the bulgur is cooked and the chili has thickened, stirring often.

  4. Serve in bowls with lime wedges to squeeze over chili and hot peppers and salsa to add at the table.

Stovetop Instructions

  1. Begin heating a large saucepan or Dutch oven as you chop your vegetables. Chop the vegetables in the order listed and add them to the hot pot, stirring as you go. After you add the garlic, cook until the onions and peppers have begun to soften, about 5-6 minutes total.

  2. Add the seasonings, beans, water, and tomatoes and stir well. Bring to a simmer, reduce heat, and cook covered for about 15 minutes.

  3. Stir in the corn and bulgur wheat and add additional water if it seems dry. Taste and add additional chili powder, cumin, chipotle powder, or salt to taste. Simmer on low heat until the bulgur is cooked and the chili has thickened, stirring often.

  4. Serve in bowls with lime wedges to squeeze over chili and hot peppers and salsa to add at the table.

Recipe Notes

Nutritional data includes 1/2 teaspoon of salt and assumes beans are salted.

Nutrition Facts
Mega Veggie Chili
Amount Per Serving (1 serving)
Calories 228 Calories from Fat 15
% Daily Value*
Total Fat 1.67g 3%
Sodium 528mg 22%
Total Carbohydrates 46g 15%
Dietary Fiber 11g 44%
Sugars 8g
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.