Award Winning Vegetarian Chili (Slow Cooker / Instant Pot / Stovetop)

Award Winning Vegetarian Chili (Slow Cooker / Instant Pot / Stovetop)

This easy spiced vegetarian chili won me the grand prize in a national cook-off call the "Healthy Food Fight!" Seasoned with warm spices and full of colorful vegetables and hearty garbanzo beans, this chili is given a meaty texture with the addition of bulgur wheat. Cook it on your stovetop, in a slow cooker, or by using your Instant Pot. I've provided instructions for all three.

Prep Time 20

Cook Time 18

Servings

Calories 222 kcal

5 from 2 votes

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Equipment

1 Instant pot or slow cooker (optional)

Ingredients

2 tablespoon olive oil
1 medium red onion, peeled and chopped
2 large carrots, peeled and thinly sliced on the bias
1 large red bell pepper, seeded and chopped
1 tablespoon minced garlic
1 jalapeno pepper, seeded and minced
3 cups peeled and cubed butternut squash
1½ tablespoon ground cumin
1½ tablespoon ground coriander
1½ tablespoon chili powder
1½ teaspoon ground cinnamon
2 teaspoon kosher salt
1 28 oz can crushed tomatoes
3½ cups water
3 15-ounce cans garbanzo beans, drained and rinsed
⅔ cup uncooked bulgur wheat
2 tablespoon red wine vinegar
Optional garnish: Chopped scallions, Greek yogurt or sour cream, shredded cheese, crushed tortilla chips

Instructions

For Instant Pot / Slow Cooker

Heat the olive oil in your Instant Pot or Slow Cooker using the "Saute" function.
Add the diced onion, carrots, bell pepper, garlic, jalapeno, and butternut squash. Saute the mixture until the vegetables are tender, 6-8 minutes.
Add the cumin, coriander, chili powder, cinnamon, and salt; saute the mixture for 2 minutes more. Turn off the saute function.
Without stirring, pour the crushed tomatoes and water over top of the mixture. You want the tomatoes to stay on top of the mixture before cooking, or else they can burn the bottom of your pot or slow cooker.
Add the garbanzo beans, bulgur and red wine vinegar.
Place the lid over the mixture. If you are using an Instant Pot, seal the lid.
For an Instant Pot, cook the chili on the "Manual" function for 16 minutes. Let the steam slow release for 15 minutes, and then carefully flip the steam release handle to release the pressure.
For a Slow Cooker, cook the chili on HIGH for 3-4 hours or on LOW for 6-8 hours, until the bulgur is tender and the mixture has thickened.
If desired, simmer the chili for 5-10 minutes more to thicken (I love a thicker chili!) Ladle the chili into bowls, garnish as desired, and serve hot!

Stovetop Instructions

Heat the olive oil in a large pot set over medium-high heat. Add the diced onion, carrots, bell pepper, garlic, jalapeno, and butternut squash. Saute until the vegetables are tender, 6-8 minutes. Add the spices and salt and saute for 2 minutes more.
Add tomatoes, water, garbanzo beans, bulgur and vinegar. Bring the mixture to a boil. Reduce the heat to medium and cook, uncovered, until the bulgur and the squash are tender and the mixture has thickened, stirring often, 20-25 minutes.
Ladle the chili into bowls, garnish as desired, and serve hot!

Notes

Leftover chili will keep for 5-6 days in the refrigerator, tightly covered in an airtight container. Reheat in a microwave safe bowl or in a saucepan over medium-low heat.
If you are using an Instant Pot or a slow cooker, make sure that you don't mix the tomatoes with the vegetables before closing the lid. Just keep them layered on top. Tomato sauce or crushed tomatoes can have a tendency to burn the bottom of the pot while cooking.

Nutrition

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