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Photo of Vegetarian Chili
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8 cups
Prep time:
15 minutes
Cooking time:
30 minutes


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


  1. Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
  2. Add garlic, onion, pepper, and mushrooms and saute until tender, 6-8 minutes.
  3. Add remaining ingredients except cheese.
  4. Reduce heat to low, cover and cook until bulgur is soft, 10-15 minutes.
  5. Sprinkle with grated cheese and serve.
  6. Refrigerate leftovers within 2 hours.


  • Use kidney or black beans instead of pinto beans.
  • One large ear of corn makes about 1 cup of cut corn.
  • Top with light sour cream.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • No oregano? Try chopped cilantro.