Skip to main content

Vegetarian Chili

This kid-approved recipe is packed with veggies and beans, then topped with cheese.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Kid friendly
Bowl of chili topped with shredded cheddar cheese.
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

2 teaspoons vegetable oil
2 cloves garlic, minced or ½ teaspoon garlic powder
1 medium onion, chopped
1 green bell pepper, chopped
2 cups sliced mushrooms
1 cup corn, fresh, frozen or canned and drained
1 can (15.5 ounces) pinto beans, drained and rinsed
1 can (8 ounces) tomato sauce
1 can (14.5 ounces) stewed tomatoes with juice
½ cup bulgur, uncooked
1 cup water
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
¾ cup grated cheddar cheese

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Heat oil in large skillet over medium-high heat (350 degrees F in an electric skillet).
  4. Add garlic, onion, pepper and mushrooms and sauté until tender, about 6 to 8 minutes.
  5. Add remaining ingredients except cheese.
  6. Reduce heat to low, cover the skillet and cook until bulgur is soft, 10 to 15 minutes.
  7. Sprinkle with grated cheese and serve.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Use kidney or black beans instead of pinto beans.
  • Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
  • One large ear of corn makes about 1 cup of cut corn.
  • Top with chopped cilantro, avocado, plain yogurt or any mix.
  • Add cayenne pepper or hot sauce if you like a spicy chili.
  • If you like a thinner chili, add more water at the end of step 5.

Comments

Good! Very filling!

You might also like...

Recipes A to Z (without photos)

Pico de Gallo
Small bowl of diced tomato-based salsa.

Pico de Gallo

This salsa combines the fresh flavors of veggies, herbs and tangy citrus for the perfect dip or topper for a variety of dishes.
Prepare:
15 minutes
Makes:
2 cups
Pomegranate Smoothie
glasses of Pomegranate Smoothie

Pomegranate Smoothie

This beautiful smoothie combines sparkling pomegranate seeds with other fruits and vegetables for a nutritious drink.
Prepare:
10 minutes
Makes:
3 cups
Parmesan Peas
Platter of peas and parmesan with a lemon slice.

Parmesan Peas

A quick and easy recipe of buttery peas with creamy parmesan and a hint of lemon. Ready in minutes!
Prepare:
5 minutes
Cook:
10 minutes
Makes:
4 cups
Cucumber Flavored Water
Glasses of ice water with thin slices of cucumber.

Cucumber Flavored Water

Homemade flavored water is a refreshing way to stay hydrated!
Prepare:
5 minutes
Makes:
4 cups
Fish Tacos
Platter of corn tortillas with creamy slaw and fish filling served with lime wedges.

Fish Tacos

30-minute tacos with a creamy slaw, tangy lime and a hint of cayenne.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
8 tacos
Eggplant Dip
Eggplant dip garnished with parsley served with a vegetable and cracker plate.

Eggplant Dip

Try this easy eggplant recipe that everyone will love. It's kid-approved!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
1 ½ Cups