Vegan Chili Pasta

Say goodbye to the dilemma of choosing between chili and pasta for dinner with our one-pot vegan chili pasta recipe. This dish offers the best of both worlds, delivering a symphony of flavors and textures in every bite. Plus, it’s incredibly easy to make and requires minimal cleanup—perfect for busy weeknights when you crave a hearty and satisfying meal. Now, this recipe is part of our one-pot meal Collection which features our Beans and Potato Stew as well as the Mushroom Coconut Rice recipe.

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The Meat in our Vegan Chili

Red Bulgur:

Originating from the Middle East, red bulgur is a whole grain made from cracked wheat berries that have been boiled, dried, and ground. It is commonly used in Mediterranean and Middle Eastern cuisines. It is widely acclaimed for its nutty flavor, chewy texture, and quick cooking time. Nutritionally, red bulgur is rich in fiber, protein, vitamins, and minerals, making it a wholesome addition to any dish. In our vegan chili pasta recipe, red bulgur adds heartiness, chewiness and a subtle nuttiness that complements the other ingredients beautifully.

Mushrooms:

There’s a reason we named this blog The Mushroom Den. Mushrooms are extremely versatile and are one of the best meat replacements when it comes to their texture. We used them on the blog to make our vegan calamary, vegan meatballs, or vegan meatloaf, just to name a few. Mushrooms help elevate our plant-based chili with their meaty texture and earthy flavor, especially when combined with the bulgur. They provide a satisfying bite that’s reminiscent of traditional meat-based chili. Plus, mushrooms are packed with umami goodness and offer amazing health benefits, including immune-boosting antioxidants and inflammation-fighting properties.

The Flavor Enhancers

Fire Roasted Tomatoes with Garlic:

Fire roasted tomatoes imparts a smoky sweetness and charred richness that elevate the overall flavor profile of any dish. The natural sugars in the tomatoes caramelize during the roasting process, intensifying their sweetness. The roasted garlic adds a mellow sweetness and savory richness to the dish, complementing the earthy flavors of the mushrooms and spices. By including fire roasted tomatoes infused with garlic, we infuse our vegan chili pasta with layers of aromatic depth and complexity.

Spice Blend:

For our vegan chili, we’re adding Mild Chili Powder, Ground Cumin, Cardamom, Nutmeg, and Ground Cloves: This spice combination is the perfect blend of warm and earthy flavors for our chili. However, if you only have chili powder and cumin on hand, your chili will still turn out great. Baharat spice is really the ultimate spice mix for chili recipes in my opinion. Baharat is a spice blend that includes smoked paprika, cumin, black pepper, ground coriander, nutmeg, cinnamon, cardamon and cloves. It’s not always available in grocery stores, but it’s always readily available online.

The Ingredients:

Olive Oil: Serves as the cooking fat and adds richness to the dish.

Sweet Onion, Garlic, and Ginger: Provide aromatic flavor and depth to the chili pasta base.

Bell Pepper and Carrot: Infuse sweetness and color into the dish while adding essential nutrients.

Button Mushrooms: as mentioned above, they offer a meaty texture and umami flavor, enhancing the overall savory profile.

Red Kidney Beans: Add protein and fiber, making the dish more filling and nutritious.

Red Bulgur: In addition to the benefits mentioned above, red bulgur mimic the look and texture of ground beef to perfection.

Shell Pasta: These are best for recipes like this as the shell pasta helps scoop out additional chili with every bite. Plus, they provide a satisfying texture.

Fire Roasted Tomatoes with Garlic and Tomato Paste: Serve as the flavorful base for the chili sauce, adding richness and depth

Vegetable Broth and Water: Create a flavorful cooking liquid that infuses the pasta and ingredients with savory goodness.

Mild Chili Powder, Ground Cumin, Cardamom, Nutmeg, and Ground Cloves: Spice up the vegan chili pasta with a harmonious blend of warm and earthy flavors.

Fresh Parsley: Adds a pop of freshness and color as a finishing touch.

Salt and Pepper: Season the dish to perfection, balancing the flavors and enhancing the taste.

Making our Vegan Chili

What I love about this meatless chili recipe it’s how easy it comes together:

Begin by rinsing the red bulgur under cold water until the water is clear and set it aside.

Drain and rinse the red kidney beans and set them aside.

Heat olive oil in a large pot or dutch oven over medium heat.

Add diced onion, minced garlic, and grated ginger, sautéing until fragrant.

Stir in diced bell pepper, sliced carrot, and sliced mushrooms, cooking until vegetables soften and mushrooms release their moisture.

Add the fire roasted tomatoes, tomato paste, vegetable broth, water, and spices.

Add the red kidney beans, red bulgur and shell pasta.

Bring the mixture to a boil, then reduce heat and simmer and let the pasta and bulgur cook through for about 20-25 minutes.

Season with salt and pepper to taste, then serve hot, garnished with fresh parsley.

Watch the Detailed Recipe Video on YouTube