Hearty Vegan Mushroom, Bulgur, & Bean Chili

4.67 from 3 votes

Author - Gena Hamshaw

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Prep Time: 10

Cook Time: 30

Total Time: 40

Yields: servings

1 tablespoon neutral vegetable oil, such as safflower or grapeseed
1 small or medium white or yellow onion, chopped
1 bell pepper (any color), chopped
4 scallions, white and green parts, chopped
1 lb 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 can, drained and rinsed)
1 28- ounce can fire-roasted, diced tomatoes
3 tablespoons tomato paste
1 1/2 teaspoons ground chili powder
1 teaspoon smoked paprika
1 teaspoon dried mustard powder or 1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
2 cups low 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.