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Home > vegetarianchili

Vegetarian chili

Recipe Information

Servings 8
Preparation Time 15 Minutes
Cook Time 20-25 Minutes
Total Time 35-40 Minutes
Difficulty Intermediate
Main Ingredient Tomato; Beans
Category Beans & Legumes; Fruit
Meal Lunch; Dinner; Snack
Type Main Dish; Side Dish
Subtype Soup
Cuisine American
Cook Method Saut�ing
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; High Fiber; Vegetarian


  • 2 teaspoons vegetable oil 

  • 1 clove garlic, minced

  • 1 medium onion, chopped

  • 1 green bell pepper, chopped

  • 2 cups fresh mushrooms, sliced

  • One 8-ounce can corn, drained and rinsed

  • One 15 1/2-ounce can pinto beans, drained and rinsed

  • One 8-ounce can tomato sauce 

  • One 14 1/2-ounce can stewed tomatoes 

  • 1/2 cup bulgur, uncooked

  • 1/2 cup water 

  • 1 teaspoon dried oregano 

  • 1 teaspoon ground cumin 

  • 1 teaspoon chili powder 

  • 1 cup cheddar cheese, grated



  • Heat the oil in large skillet over medium-high heat. Add the garlic, onion, pepper, and mushrooms, and saut� until tender, 6-8 minutes. Add the remaining ingredients, except the cheese. Reduce heat to low, cover, and cook until the bulgur is soft, 10-15 minutes.

  • Sprinkle with the grated cheese, and serve immediately.


Nutrition (per serving)

  • Calories: 160 cal

  • Total fat: 3g

  • Saturated fat: 1g

  • Cholesterol: 5mg

  • Sodium: 540mg

  • Carbohydrate: 25g

  • Fiber: 7g

  • Sugars: 5g

  • Protein: 10g