Hearty Plant Based Chili

Step 1

Bring the 1 cup of water to a boil in a saucepan. Remove from heat and stir in the bulgur. Cover with a lid and set aside (for about 20 minutes) while you continue with the recipe.

Step 2

In a small bowl, mix together the chili powder, garlic powder, onion powder, smoked paprika, cumin, oregano, salt, cayenne, black pepper, cinnamon, and allspice. Set aside.

Step 3

Heat a smallish pot over medium heat for 2 minutes. Add the onion, garlic, and water and cook for 6 minutes, stirring occasionally. Add a splash of water if things start to stick.

Step 4

Lower heat to medium-low and add the tomato paste and the spice mixture from the small bowl. Cook, while continually stirring, for 1 minute. It’s okay if some of the spices stick to the bottom of the pot, you'll be deglazing shortly.

Step 5

Add the vegetable broth to the pot and stir well, scraping up stuck bits from the bottom of the pot (deglazing). Next, add the cooked bulgur, vinegar, Worcestershire sauce, mustard, maple syrup, and liquid smoke (if using) and stir well.

Step 6

Bring to a gentle simmer and cook, stirring often, until the sauce begins to thicken, about 5–7 minutes. The sauce will continue to thicken as it cools.

Step 7

In a small bowl, mix together the flour, chili powder, garlic powder, salt, cumin, smoked paprika, oregano, black pepper, and chipotle powder. Set aside for now.

Step 8

Heat a large Dutch oven or soup pot over medium heat for 2 minutes. Add the onion, mushrooms, jalapeño, and garlic. Cook for 5 minutes, stirring occasionally.

Step 9

Add the flour/spice mixture and the tomato paste and stir continually for about 1 minute.

Step 10

Add the water, diced tomatoes, beans, and corn and stir, making sure to scrape up any bits off the bottom of the pot. Bring just to a boil, then lower heat to a simmer. Gently simmer, stirring occasionally, until the mixture begins to thicken, about 10 minutes.

Step 11

Add the Coney Island-Style Sauce and continue simmering, stirring often, for about 5 minutes. The chili will continue to thicken as it cools.

Step 12

Dish it up and enjoy!