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Vegetarian Chili

With Mazola® Canola Oil

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SERVING SIZE

4 1-1/2 CUP SERVINGS

Total Time Icon

TOTAL TIME

40 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1 cup no-salt-added tomato juice
  • 1/2 cup uncooked bulgur As needed, cooking spray
  • 2 tablespoons Mazola Canola Oil
  • 1 medium onion, chopped
  • 4 medium garlic cloves, minced
  • 2 (16-ounce) cans no-salt-added pinto or kidney beans
  • 1 (14-1/2 ounce) can no-salt-added crushed tomatoes
  • 1 4-ounce can chopped green chiles, rinsed and drained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin seed
  • 1 teaspoon leaf oregano
  • 1/2 teaspoon cayenne pepper
  • 1 cup water

Instructions:

  1. Bring tomato juice to a boil in microwave or on stovetop in a medium bowl or pan.
  2. Add bulgur, stir several times, and set aside.
  3. Heat a Dutch oven over medium-high heat.
  4. Remove from heat and spray with cooking spray.
  5. Add oil and swirl to coat bottom of pot.
  6. Cook onion and garlic for about 3 minutes, or until onion is soft and garlic is aromatic, stirring occasionally.
  7. Add remaining ingredients except water and bring to a boil over high heat.
  8. Stir in water and bulgur mixture; return to a boil.
  9. Reduce heat and simmer, uncovered, for 10 to 20 minutes to allow the flavours to blend.

Tip: Bulgur is made of wheat berries that have been cooked and drained. It makes a good substitute for ground beef in many recipes. Bulgur soaks up liquid, so add more water for soupier chili and when re-heating leftovers.

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