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Vegan Chili

This is a tasty version of chile made entirely with no meat products.  I learned of this version back when I was a student at Carleton College.  One of my friends who lived at Farmhouse, a house devoted to holistic a natural living, had this awesome chili recipe.

HyVee located on 1001 18th Ave NW in Austin has an excellent selection of vegetarian and special diet needs foods.  Also in downtown Austin is the Good Earth Natural Foods located on 120 3rd Ave NW, featuring bulk organic foods.


1/2 cup vegetable oil

3 Large onions chopped

2 Large Green peppers chopped

5 cloves garlic peeled, crushed, and chopped

1-5 jalapeno or serrano peppers, chopped

2 cups bulgar wheat

6 tablespoons chili powder

1 tablespoon cumin

2 bay leaves

2 16 oz cans kidney beans drained

2 32 oz cans tomatoes

Salt and pepper to taste.

Heat oil in a large pot.  Cook onions, green peppers, jalapeno and/or serrano peppers, and garlic until onions are translucent and peppers are soft.  Add bulgar wheat and stir so that the bulgar wheat starts soaking in the flavor and the oil.   Add chili powder, cumin, and bay leaves and keep stirring until all the wheat and vegetables are coated with spices.  Add kidney beans and stir until kidney beans are coated.  Add tomatoes, bring to a boil and then lower heat to a simmer.  Simmer for 1 hour until flavors are blended.   Salt and pepper to taste.  Be sure to remove the bay leaves before serving. 




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