Easy Vegetarian Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	85%	23%
fat	2%	1%
aromatics	28%	16%
sweetener	2%	0%
salt	0%	0%
vegetables and beans	164%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

227 g	8 ounces portabella mushrooms
14 g	1 tablespoon olive oil
4 g	1 teaspoon kosher salt
2 g	3/4 teaspoon freshly ground black pepper
150 g	1 medium yellow onion, peeled and quartered
120 g	1 medium green bell pepper, chopped
15 g	1 jalapeño, seeded and minced
9 g	3 large cloves garlic, minced
12 g	1 1/2 tablespoons mild chili powder
2 g	1 1/4 teaspoons oregano
3 g	1 1/4 teaspoons ground cumin
1 g	1/4 teaspoon smoked paprika
	Pinch of cinnamon
13 g	1 tablespoon plus 1 teaspoon brown sugar
425 g	1 (15-ounce) can fire-roasted tomatoes, undrained
425 g	1 (15-ounce) can tomato sauce
720 g	3 cups vegetable stock or water
	1/2 cup bulgur wheat
	1/2 teaspoon liquid smoke, optional
850 g	2 (15-ounce) cans kidney beans (light or dark or a combination), drained
1 g	1 handful cilantro, minced
75 g	1/2 small red onion, minced
200 g	1 avocado, diced
	Lime wedges

Method: 4 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Absolutely amazing! My fiance is a self-proclaimed carnivore.. Refusing to believe vegetarian chili would appeal to him.. It's now in his top 3 of favorite dishes!!! I minced everything by hand since we don't have a blender and replaced the fresh jalapeno with” — a cook

“I spiced up the original recipe by tossing in 1–2 diced celery stalks with the veggies, added a side of rice, and topped it off with light sour cream. It turned out super tasty!” — a cook, 5★