Amazing Vegan Freekeh Chili (Stuffed Bell Peppers) Recipe

Do you want to try a different chili othern than the traditional chili recipe? Traditionally, it consists of ground beef, beans and seasonings. For vegan lovers, here’s a quick and easy recipe you can follow to still keep up with your vegan option.


• 2 cups freekeh or quinoa (cooked)
• Bell peppers
• 1.75 cup frozen corn
• 1 can dark red kidney beans
• 1 can black beans
• 1 cup red onion (chopped)
• 1 cup cilantro (chopped)
• 1 large green bell pepper (chopped)
• 2 garlic cloves (chopped)
• 2 tomatoes (chopped)
• 1 can tomato sauce
• 2 cups vegetable broth
• 1 tbsp coconut oil
• 1 tbsp smoked paprika
• 1 teaspoon chipotle chili pepper
• 1 teaspoon coriander
• 1/2 teaspoon gumbo file (or 1 teaspoon cumin)


For the bell peppers:

Cut the tops of the bell peppers.
Remove its insides.
Place on a baking sheet.
Let it bake for 10 minutes at 405 F.
Set aside.

For the chili:

Set skillet or saucepan over medium-high heat.
Pour coconut oil.
Saute chopped garlic and red onions.
Add tomato sauce, freekeh (or quinoa), vegetable broth, bell pepper, and tomato.
Sprinkle seasonings – paprika, coriander, chipotle chili, and gumbo file (or cumin).
Stir well.
Let it simmer for 3-5 minutes.
Add in chopped green bell pepper and tomato.
Stir and let it simmer for 2-3 minutes.
Add red kidney beans, black beans, cilantro, corn, and vegetable broth.
Reduce to medium heat.
Stir well and let it cook for 8 minutes.
Remove from heat.

Prepare the baked bell peppers.
Stuff them with the chili.
Put inside the oven and bake for 8 minutes.
Remove from the oven and transfer to a plate.
Serve and enjoy!

Tips and ideas:

You can also serve it in a rice bowl.

Add lemon wedges and chopped cilantro for presentation.

Amazing Vegan Freekeh Chili (Stuffed Bell Peppers) Recipe
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