Vegetarian Chili Recipe

Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery and garlic. I added traditional chili spices and some smoked paprika for an extra-savory, smoky note.

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. This chili is gluten free as written (just be sure your garnishes are also gluten free), and vegan (unless you top it with dairy products like sour cream or cheese). Recipe serves 6

1 cup - dry kidney beans
6 cups - water
3 tablespoons - acceptable vegetable oil
2 cups - chopped onions
2 cups - chopped green bell peppers
2 cloves - garlic, minced
1 cup - canned low-sodium tomatoes, chopped
2 cups - water
1 cup - bugler
1 ½ tablespoons - chili powder (or to taste)
1/4 teaspoon - cayenne pepper 
½ teaspoon - freshly ground black pepper
2 tablespoons - ground cumin
1 tablespoon - fresh lemon juice

Soak beans overnight in 3 cups of water.
Drain beans and place them in a large saucepan.
Add 3 cups of fresh water and cook uncovered, 1 1/2 hours, or until tender.
Drain, rinse, and set aside.
In a large saucepan or Dutch oven, place oil, onions, green peppers, and garlic and sauté 8 to 10 minutes, or until vegetables are soft.
Add tomatoes, 2 cups of water, and bulgur. Simmer 45 to 60 minutes.
Add cooked kidney beans and remaining ingredients and cook an additional 10 minutes.
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