Quick Chili

By Shirley Maddox
This is a vegetarian chili recipe this is quick and easy to make. It has beans, veggies, tomatoes, and bulger wheat.

Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 cups (3 servings)


  • 2 tablespoons oil OR 1 tablespoon of coconut water
  • 1 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 2 cloves garlic, minced or pressed
  • 2 ripe, medium tomatoes, peeled, seeded, and coarsely chopped OR 1 can of diced tomatoes
  • 1 15-ounce can of kidney beans, pinto beans, or black beans, rinsed and drained
  • 1 cup canned tomato sauce OR 1/3 cup tomato paste mixed with 2/3 cup water
  • 1 cup water
  • 1/3 cup bulgur wheat
  • 2 tablespoons tomato paste
  • 1 tablespoon sweetener
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground allspice or cinnamon
  • 1 pinch cayenne pepper and , to taste
  • salt to taste


  1. Place the oil in a 4 1/2 quart saucepan or Dutch oven, and heat it over medium-high. When the oil is hot, add the onion, celery and garlic. (Can replace oil with 1 to 2 T. coconut water and steam vegetables until soft.) Reduce the heat to medium and cook, stirring occasionally, for 10 to 15 minutes, or until the onion is tender.
  2. When the onion is tender, stir in the remaining ingredients except the salt, and bring the mixture to a boil. Reduce the heat to low, cover the saucepan with a lid, and simmer the chili for 20 minutes stirring occasionally.
  3. Season the chili with salt, to taste. Serve hot.
  4. Top with tofu sour cream (optional)

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