Vegetarian Chili
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
  • 1 cup raw bulgar wheat
  • 1-cup tomato juice or V8
  • 3 tablespoons olive oil
  • 1½ cups chopped onions
  • 1½ cups diced celery
  • 1½ cups diced carrots
  • 1 cup diced green pepper
  • 4 cloves of garlic, crushed
  • 2- 15 oz cans red kidney beans, drained
  • 2½ cups chopped fresh tomatoes
  • Juice of ½ a lemon
  • 1-teaspoon cumin ground
  • 1 teaspoon dried basil
  • 1-3 teaspoon chili powder, mild or hot
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons tomato paste
  • Salt and pepper to taste
  • Shredded cheese, sliced green onions, sour cream and hot sauce for garnish
  1. Heat tomato juice for 1 minute in the microwave and pour over bulgar wheat. Cover with plastic wrap and let sit for 15 minutes, or until wheat is soft.
  2. Plug in the Instant Pot. Press the Sauté button. Heat the the olive oil and add the onion and sauté for a minute. Add the carrots, celery and peppers. Sauté for 8 minutes till vegetables are tender. Add the garlic and cook for 1 minute more.
  3. Add the beans, tomatoes, lemon juice, tomatoes paste, salt and pepper, and all the spices.
  4. Taste and adjust spices for heat. Add the bulgar wheat and taste again.
  5. Place the lid on Instant Pot base. Line up the arrows and lock in place.
  6. Press the Bean/ Chili button on the Instant Pot and cook for 25 minutes.
  7. Serve hot topped with shredded cheese, onions and sour cream and hot sauce
  8. Adapted from the Moosewood Cookbook
Recipe by The Memorable Kitchen at