Cuisine: gluten free option, no oil option, soy free, tree nut free, vegan
Author: Gena Hamshaw
1tablespoonneutral vegetable oil, such as safflower or grapeseed
1small or medium white or yellow onion, chopped
1bell pepper (any color), chopped
4scallions, white and green parts, chopped
1lbcleaned and sliced mushrooms of choice (I like button, baby bella, or shiitake)
2/3cupbulgur wheat (substitute quinoa for a gluten-free version)
1 1/2cupscooked kidney, pinto, or black beans (1 can, drained and rinsed)
1 28-ouncecan fire-roasted, diced tomatoes
1 1/2teaspoonsground chili powder
1teaspoondried mustard powder or 1 tablespoon Dijon mustard
1/2teaspoonsalt, or to taste
2cupslow sodium vegetable broth
Optional: 2 cups diced/chopped frozen or fresh vegetable add-ins of choice (I used 1 cup frozen chopped collards and 1 cup frozen yellow corn kernels, defrosted according to package instructions)
For topping: chopped green onion tops,diced avocado, crumbled corn chips, crumbled tempeh bacon, etc.
Heat the oil over medium high heat in a large pot. When the oil is shimmering, add the onion, pepper, green onion, and mushrooms. Cook the vegetables, stirring often, until the mushrooms are tender and have released their juices (12-15 minutes).
Add the bulgur, beans, tomatoes, tomato paste, chili powder, smoked paprika, dried mustard, cumin, salt, and broth to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the bulgur (or quinoa) is cooked through. If adding vegetables, uncover the pot and add them after 10 minutes. Taste the chili and adjust salt as needed. Serve, with corn chips, avocado, chopped green onion tops, or any other toppings you enjoy!
*For a no oil version, substitute a few tablespoons broth or water.