Comforting & Quick Vegetarian Chili

*Disclosure- I received the mentioned products courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


Don't you just love to have a hearty bowl of chili in the fall? I know I do! One thing that sucks about being a vegetarian is that it's really hard to find a restaurant that serves chili without meat. Jason and I were out and about not too long ago when I had a huge craving for a bowl. We looked high and low for a restaurant that served some without beef and it just wasn't happening for me that day. I always thought that chili needed to simmer on the store for a long time to marry all of the flavors together, so I didn't bother going home to make my own since it was so late in the day. My sad little tummy had to settle for tacos instead. I was browsing Golden Blossom Honey's recipes last week and saw this recipe for Vegetarian Chili. What really drew me to the recipe, aside from it being meatless, was the word "quick" in the description. 

With prep of the vegetables, from start to finish I had this chili ladled into bowls in under 45 minutes. Instead of beef you use bulghur, which gives it a great texture. We usually top with sour cream, but this recipe call for plain yogurt which I like because it still gives it that zingy flavor without the additional fat of sour cream.

Serve it along some honey topped cornbread, and you have the most perfect vegetarian comfort meal!

Ingredients

1 Tablespoon vegetable oil
3 medium onions, chopped
3 carrots, chopped
2 Tablespoons jalapeno peppers, minced (optional)
2 cloves garlic, minced
2 Tablespoons chili powder
1 1/2 teaspoons ground cumin
2 (28 ounce) cans whole tomatoes, chopped, with their juice
2 1/2 Tablespoons GOLDEN BLOSSOM HONEY
3 (15 ounce) cans red kidney beans, drained and rinsed well
2/3 cup bulghur
3/4 cup plain non-fat yogurt
1/2 cup scallions, chopped
1/4 cup fresh parsley, chopped

CLICK HERE FOR FULL RECIPE

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What kind of toppings do you like on your chili?