The Secret to “Meaty” Vegan Chili Beans

Its time for comfort food, without the guilt!!

I’m getting tired of making the same dinners every week, so I’m trying to expand my horizon by creating yummy comfort food, without the uncomfortable bloat and stomach knots! Many people think when you eat clean or “healthy” it means you have to limit yourself to only veggies and minimal portions all the time. I want to tell you that you absolutely enjoy the same comfort foods,  just in a “clean” way.

This is a hearty plant-based, vegan chili with a “meat like” consistency. Although we are not vegan or vegetarian, while were clean eating, this dinner hits the spot! It’s rich, full of flavor, and fills you up. BONUS, the kids love it too. Perfect for a winter evening, but really… anytime you want that hearty chili, without the gut check!

So, whether your a straight carnivore, vegan, or anywhere in between. It’s all about the seasoning and texture that your really after. This “meaty” alternative is so delicious, you’ll have the family fooled! So, whats the secret?

Bulgur wheat! Huh? What the heck is bulgur wheat?

Bulgur is an edible “whole grain” cereal made from dried, cracked wheat originating in the Mediterranean, most commonly found in tabbouleh salad, but can used just like rice or couscous.

It has the nutty flavor of many whole grains with a similar chewy texture and an appealing popcorn scent when it cooks. In this recipe, we will add it right in to the chili to absorb all the deliciousness and add that meaty texture that makes chili…. well, chili!

We got our bulgur wheat at Whole Foods, but nearly all health food stores have bulgur wheat. Look in the bulk foods section, or in the baking aisle with other whole grains. Or check the cereal aisle near the oatmeal and breakfast grains.

If you just have to have your meat, substitute the bugler wheat for 1/2 lb or your favorite cooked or “browned” ground meat.

Cook time: 1 Hour 30 Minute | Makes about 16 cups

• 4 lb. roma tomatoes, quartered
• 2 cups coarsely chopped onions
• 4 fresh poblano chilies, halved stemmed, and seeded
• 1 fresh jalapeño chile, halved, stemmed, and seeded
• 6 cloves garlic, peeled
• 2 tbsp. apple cider vinegar
• 4 cups low-sodium vegetable broth
• 4 cups cubed butternut squash (1/2 inch cubes)
• 2 15-oz. can no-salt added pinto beans, rinsed and drained (3cups)
• 3/4 cup uncooked bulgur wheat (the secret weapon)
• 2 tsp. unsweetened cocoa powder
• 2 tsp. chili powder
• 1 tbs. ground cumin
• 1/4 cup roasted pepitas
• Sliced scallions (green onions)
• Chopped fresh cilantro
• Sea salt and fresh ground pepper to taste
• 1/4 cup roasted pepitas (optional)
  • sliced scallions ( green onions)
  • Chopped fresh cilantro

1. Preheat oven to 450 degrees F.  Line two large shallow baking pans with parchment paper or foil.  Spread tomatoes, onions, poblano halves, jalapeno halves, and garlic on prepared ans.  Sprinkle with vinegar.  Roast, uncovered, 30 minutes or until poblanos and onions are slightly charred.  Set out to cool.
2. Meanwhile, in a 6-qt. pot combine the net eight ingredients, including the bulgur wheat (through cumin).  Bring to boiling; reduce heat.  Cover and simmer 25 minutes or until squash is tender, stirring occasionally.
3. 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.
4. Season with salt and black pepper.  Serve chili topped with pepitas, scallions, and cilantro. BONUS ADD AVOCADO CHUNKS!