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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 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
3/4 cup grated cheddar cheese


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


  • Use kidney or black beans instead of pinto beans.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 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.
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8 cups
Prep time:
15 minutes
Cooking time:
30 minutes
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