Spicy Vegetarian Chili

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Here’s a fabulous recipe for Spicy Vegetarian Chili that also happens to be Vegan.

Bowl of Spicy Vegetarian Chili with cheese

I’m a meat eater through and through.  My family is a family of meat eaters too.  But once in a while, we like to enjoy a meal that can be perfectly satisfying without meat!  This Spicy Vegetarian Chili is one of those meals. It’s hearty and very filling- the beans and the cooked bulgur wheat within the chili help out with that.

Serving Spicy Vegetarian Chili

How to make Spicy Vegetarian Chili:

This is about the easiest chili recipe you will ever make!  Simple sauté carrots, onion, bell pepper and jalapeños in a little bit of olive oil. Then you’ll add in crushed tomatoes, water, kidney beans, bulgur, white wine vinegar, garlic, chili powder, cumin and coriander. The mixture simmers until it begins to thicken. That’s it!

This Spicy Vegetarian Chili is as spicy as you want to get.  Add one jalapeño for a hint of spice, and add two if you really like things spicy!

Spicy Vegetarian Chili

I’m going to call this an excellent chili to eat for lunch.  You won’t need much of it to fill you up.  And I think most folks would be pretty happy having it for dinner too.  Add a little dab of sour cream and a sprinkle of cheese, if you like!

Here are a few more chili recipes you might enjoy:

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Spicy Vegetarian Chili

Great alternative chili recipe...
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 servings
Calories 278kcal
Course Main Course
Cuisine American
Keyword spicy chili, vegetarian chili


  • 2 tablespoons olive oil
  • 2 medium carrots, peeled and thinly sliced
  • 1 medium onion, chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 or 2 large jalapeno peppers, seeded and minced
  • One 28-ounce can crushed tomatoes with added puree
  • 3 cups water
  • Two 15-ounce cans kidney beans, rinsed and drained
  • 1/2 cup bulgur
  • 2 tablespoons white wine vinegar
  • 5 medium garlic cloves, minced
  • 2 tablespoons chili powder
  • teaspoons ground cumin
  • teaspoons ground coriander


  • Heat the olive oil in heavy large pot over medium-high heat. Add the carrots, onion, red bell pepper and jalapeños and sauté until the onion and carrots are almost tender, about 8 minutes. Add all the remaining ingredients.
  • Bring to a boil. Reduce the heat to medium-high and cook, uncovered, until the bulgur is tender and the mixture thickens, stirring often, about 20 minutes.
  • Ladle chili into bowls and serve. You might like to sprinkle a little cheese on top!


  • Bulgur is also called "cracked wheat." It's available at most supermarkets and natural food stores.


Serving: 1serving | Calories: 278kcal | Carbohydrates: 47g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Sodium: 607mg | Potassium: 1032mg | Fiber: 15g | Sugar: 12g | Vitamin A: 5168IU | Vitamin C: 50mg | Calcium: 126mg | Iron: 5mg
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