This butternut squash and bulgur vegan chili is rich, complex, and oh-so-satisfying. A combination of poblano chiles, jalapeños, cocoa powder, and warming spices give this hearty stew a mole-inspired flavor profile that warms you up from the inside out. Grains of bulgur wheat soak up all the delectable seasonings to create a meaty texture that’s made even more substantial with the addition of nutrient-dense pinto beans. Top each bowl with a crunchy garnish of roasted pepitas, cilantro, and scallions for the ultimate bowl of comfort food.
By Nancy Macklin, RDN ,
Ingredients
- 4 lb. roma tomatoes, quartered
- 2 cups coarsely chopped onions
- 4 fresh poblano peppers, halved, stemmed, and seeded
- 1 fresh jalapeño chile, halved, stemmed, and seeded
- 6 cloves garlic, peeled
- 2 tablespoons apple cider vinegar
- 4 cups low-sodium vegetable broth
- 4 cups cubed butternut squash (½-inch cubes)
- 2 15-oz. cans no-salt-added pinto beans, rinsed and drained (3 cups)
- ¾ cup uncooked whole grain bulgur
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons chili powder
- 2 teaspoons dried oregano, crushed
- 1 teaspoon ground cumin
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup roasted pepitas
- Sliced scallions
- Chopped fresh cilantro
Instructions
- Preheat oven to 450°F. Line two large shallow baking pans with parchment paper or foil. Spread tomatoes, onions, poblano halves, jalapeño halves, and garlic on prepared pans. Sprinkle with vinegar. Roast, uncovered, 30 minutes or until poblanos and onions are slightly charred. Cool slightly.
- Meanwhile, in a 6-quart pot combine the next eight ingredients (through cumin). Bring to boiling; reduce heat. Cover and simmer 25 minutes or until squash is tender, stirring occasionally.
- Transfer roasted vegetables, in batches, to a blender. Cover and blend until smooth. Transfer to pot. Bring to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
- Season with salt and black pepper. Serve chili topped with pepitas, scallions, and cilantro.
Nutritional Information:
Per serving (2 cups), 278 calories, 51.75 g carbohydrates, 13 g protein, 3.8 g total fat, 0.8 g saturated fat, 218 mg sodium, 12.8 g fiber, 9.75 g sugar
Note: Nutritional information is provided as an estimate only.
This was fantastic! I halved the recipe and it still made a huge pot! I didn’t have chili powder so used chipotle chili powder which gave it a nice kick—I love spicy but would probably just use 3/4 tsp next time. No salt or pepper was needed.
This chili is so delicious. My eight year old granddaughter also loves this chili. I’m making the chili today because it’s great on a cold day.
This was a great, hardy meal. Hubby went back for seconds!!
I didn’t have bulgur and subbed out with quinoa. Next time I would add some more tomatoes (not blended) and a bit more chili powder because we like our chili with a kick
Make this chili!!!!!
It’s the best WFPB chili I’ve ever made…and I’ve tried a lot of recipes. This one can be enjoyed by even the most ardent flesh eater.
I added a cup of black beans because I had some that needed to be used soon. Also in addition to the suggested toppings, I topped with diced avocado and garnished the bowl with a lime wedge. A little lime juice negates the need for salt.
I loved this chili. The extra work involved is well worth it. I think a lot of people would not miss the meat. Adding the bulgar was a great addition to this chili. I tend to enjoy recipes by Nancy M., mostly for the simplicity and vegan/vegetarian food. I usually have a hard time, because I prefer no oil, no sugar, and no salt (health reasons). Thanks for this lovely chili recipe!
What type bulgur – medium, coarse, whole grain?
Do we have no. Of calories per serving please?
Hi Emarie,
We recommend whole grain bulgur. We’ve updated the recipe to specify this. Thanks for your comment!
Warmly,
Courtney
Editor, Forks Over Knives
What might be a good gluten free substitute for the bulgur? Buckwheat? Quinoa?
I did it with buckwheat and it’s lovely
Hi Paula,
Quinoa and buckwheat are both good options.
Thank you,
Courtney, editor with Forks Over Knives
I don’t know much about hot peppers. On a heat level of 1-10 ( 10 being the hottest), how hot is this recipe?)
I can’t find the number of cups or servings recipe yields. Thanks for providing this!
Recipe sounds great, and I will try it!
16 cups
(right before the introduction paragraph, next to the print/save icons)
This is really delicious just as written.
Unbelievable complex and delicious.
Yummmm!!!! This is going into the fall rotation for sure! So many great flavors!! I left the veggies and tomatoes a little more chunky, and it was a great bite!! Definitely add pepitas on top!
Sorry guys, no metric conversion really alienates me.
I like the chili recipe
There are conversion tools all over the internet.
Not too hard to find out. Same as I do if a recipe is written in metrics. Those are usually recipes coming from Europe. I don’t begrudge the writer. Just look for a conversion chart on line. Easy peasy.