This hearty vegan chili is packed with flavor and texture, making it a perfect meal for any occasion.
Heat the olive oil in a large pot over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the chili.
Add the chopped onion, diced bell pepper, and minced garlic to the pot. Sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the sliced mushrooms and cook until they release their moisture.
Cooking the mushrooms thoroughly enhances their umami flavor.
Stir in the kidney beans, chickpeas, bulgur, salsa, diced tomatoes, chili powder, cumin, oregano, cayenne, sugar, and water.
Mix well to ensure the spices are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the corn and cook until heated through.
Adding the corn at the end preserves its texture and sweetness.
Serve the chili hot, garnished with your favorite toppings like chopped cilantro or avocado slices.
Pair with crusty bread or tortilla chips for a complete meal.
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