Mushroom Bulgur Bean Chili
Author -Yields: 6
Ingredients
- 1 tablespoon avocado oil
- 1 medium white or yellow onion, chopped
- 1 bell pepper, chopped
- 4 scallions, white and green parts, chopped
- 1 pound cleaned and sliced mushrooms of choice (I like button, baby bella, or shiitake)
- 2/3 cup bulgur wheat (substitute quinoa for a gluten-free version)
- 1 1/2 cups cooked kidney, pinto, or black beans (1 14.5-ounce can, drained and rinsed)
- 3 cups fire-roasted, diced tomatoes (1 28-ounce can)
- 3 tablespoons tomato paste
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 teaspoon cumin
- 1/2 teaspoon fine salt (more to taste)
- 2 cups vegetable broth or vegan no-chicken broth
- 2 cups diced/chopped frozen or fresh vegetable add-ins of choice (I like 1 cup frozen chopped collards and 1 cup frozen yellow corn kernels, defrosted according to package instructions)
- For topping: chopped green onion tops, diced or sliced avocado, crumbled corn chips, crumbled tempeh bacon, etc. (see above for more Ideas)
Instructions
- 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!