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Home » Soup Stews Chili

Best Vegetarian Chili Frito Pie Recipe

01/23/2020 Updated: 02/18/2023 By Karrie 8 Comments

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Frito Pie made with vegetarian chili Pinterest PIN

The BEST Vegetarian Chili Frito Pie recipe made in only 30 minutes! It's a quick weekday or weekend meatless meal that can be made ahead of time and used when needed or freeze for later.

Pinterest PIN of a Frito Pie made with vegetarian chili in a colorful bowl

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Seriously, this is the best vegetarian chili...

I know, those are some pretty strong words, but I feel I can make this "best" statement because the recipe isn't really mine.

Let me explain.

Watch how to make chili below:

Growing up, my Mom always made sure the majority of our diet came from whole, natural foods.

She also made sure she cooked weekly vegetarian meals. 

Of these meals, many of the recipes were from the cookbook, Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day.

I love this cookbook because it's a wonderful resource for non-meat lovers and meat lovers alike.

Moosewood's book provides a straight forward, down to earth way to cook easy, healthy, 30 minute or less vegetarian meals.

The great thing too is that they don't even taste like they are vegetarian to a meat lover!

One of my favorite recipes in the book is the Red, Gold, Black, and Green Chili.

It's also always been the go-to vegetarian chili for my Frito pies.

And I don't ever miss the meat!!

A close up shot of vegetarian Frito pie with fresh salsa on top.

How to make a Frito pie

A Frito pie consists of a meaty beef chili placed on top of corn chips and topped with cheese and other condiments.

Like salsa, fresh onions and jalapenos, sour cream, and/or hot sauce.

It can be served in a casserole dish, but is most commonly known for being served in a single serve bag of Fritos corn chips.

The bag is split down the middle and chili is on scooped on top of the chips.

After piling on a few toppings, a fork is stuck in the middle and the bag serves as a plate for the chili and corn chip mixture.

It's literally one of the most glorious things on this planet Earth.

Best Vegetarian Chili recipe in a multi-colored bowl with tomato salsa, diced avocado, and shredded cheese.

If I could eat chili and corn chips every day of my life, I would. 

That's why I think this vegetarian chili Frito pie recipe is so perfect for life. 

You know, it's all about balance in life. 

The "if I'm going to eat a whole bag of Frito corn chips, I should at least add some vegetables in there" kind of balance.

A healthy, low calorie, chock-full-of-veggies chili on top of not so healthy fried, bagged corn chips seems like the ideal answer.

Step by step cooking of onions, garlic, spices, and bell peppers for a chili recipe

Suggested toppings for chili

  1. Pico de gallo
  2. Diced avocados (or guacamole or both!)
  3. Lots of freshly shredded cheese
  4. Sour cream
  5. Diced jalapenos
  6. Hot sauce (Cholula is my favorite)
Step by step cooking of veggie chili with tomatoes, corn, black beans, and red beans

This recipe is totally budget friendly too, as beans are such inexpensive and filling eats.

When I was a struggling student in college, I made this chili at least once every other week.

I could make a huge pot and eat on it for days, even after feeding a few friends.

Back then I wasn't willing to waste my beer money on Fritos, so I just ate it as chili.  No extras at all. 

Now I make this chili just to make Frito pies!

Bulgur wheat cooking in a saucepan

What is bulgur wheat?

The "meat" in this best chili recipe is the bulgur wheat.

Bulgur is a whole grain cereal made from dried, parboiled cracked wheat, which makes it very easy to prepare.

Bulgur has a hearty texture with a light, nutty flavor and is a desirable substitute for meat in recipes.

It's also minimally processed and is overflowing with many nutritional benefits, with a low calorie content.

Bulgur is commonly found in Middle Eastern cuisines and one of the most popular dishes is tabbouleh.

It's a refreshing salad made with bulgur, tomato, onions, mint, and parsley in a lemon and olive oil dressing that's found everywhere now.

You can even buy it pre-made in the grocery store refrigerated section, by the hummus.

A big pot of meat-free chili made with beans and bulgur wheat

Adapting a vegetable chili recipe for a Frito pie

Based on personal preference,  I changed a few of the ingredients from the original Moosewood chili recipe:

  1. I used red bell peppers instead of green
  2. Increased the amount of chili powder from 1 teaspoon to 1 tablespoon
  3. Slightly decreased the amount of olive oil and onion
  4. I like to use fire-roasted tomatoes, instead of regular tomatoes
  5. I also like to use Trader Joe's frozen roasted corn kernels, in place of plain corn
  6. Changed the cooking technique for the chili
A close up of a spoonful of vegetable chili, made with beans and corn.

Eat your veggies! Here are a few more vegetarian recipes to make:

  • Mexican Street Corn Potato Salad
  • Mini Spanakopita (Spinach and Feta Pies)
  • Easy Falafel
  • Healthy Gazpacho
  • Mediterranean Farro Salad
  • Asparagus Quiche with Sweet Potato Crust
  • Mexican Roasted Broccoli
  • Artichoke Dip
  • Easy Indian Creamed Spinach
  • Beet Salad with Goat Cheese, Apricots, and Pistachios
  • Spinach Artichoke Risotto
Looking down at a veggie Frito pie in a bowl topped with pico de gallo, cheese, and diced avocado.

Did you try this recipe? Please leave a comment and a rating below to let me know! I LOVE to hear from you!

Photo of a vegetarian chili frito pie in a bowl with pico de gallo salsa

Best Vegetarian Chili Frito Pie Recipe

The BEST Vegetarian Chili Frito Pie recipe made in just under 30 minutes! It's a quick weekday or weekend meatless meal that can be made ahead of time and used when needed or freeze for later.
5 from 6 votes
Print Pin Rate
Course: Entree, Soup
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 872kcal
Author: Karrie | Tasty Ever After

Ingredients

  • ½ cup bulgur wheat
  • 1 ½ cups water
  • 2 tablespoons olive oil
  • 1 large onion , chopped
  • 2 medium red or green bell peppers , chopped
  • 3 garlic cloves , minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon Tabasco or use ¼ teaspoon cayenne powder
  • 28 ounce can of fire roasted tomatoes , diced and undrained
  • 2 cups fresh or frozen cut corn kernels (I use frozen roasted corn; no need to thaw first)
  • 15 ounce can of black beans , drained and rinsed
  • 15 ounce can of small red beans or kidney beans , drained and rinsed
  • salt to taste
  • 10 ounces corn chips
  • 1 recipe of pico de gallo

optional accompaniments: sour cream, shredded cheese, chopped cilantro, and diced avocado

    US Customary - Metric

    Instructions

    COOK THE BULGUR:

    • Place water in a small saucepan and bring to a boil over high heat. Reduce heat to low, add the ½ cup bulgur, stir well, and cover with a lid. Simmer gently until cooked, but still chewy (about 15 minutes).

    MAKE THE CHILI:

    • While the bulgur is cooking, heat the olive oil in a large pot over medium-high heat. Sauté 1 large chopped onion until slightly soft (about 3 minutes).
    • Add the 3 cloves of garlic, 1 tablespoon chili powder, 1 teaspoon cumin, and 1 tablespoon Tabasco or ¼ teaspoon cayenne powder. Cook for another 2 minutes.
    • Add the 2 chopped bell peppers and sauté for 5 minutes.
    • Reduce the heat to low, add the 28 ounces of tomatoes with their juice, 2 cups fresh or frozen corn kernels, and both 15 ounce cans of black and red beans. Stir well, cover, and cook for about 15 minutes, or until fully heated though and tomatoes have broken down a little.
    • Add the cooked bulgur to the chili. Stir well, cover, and let the chili simmer for a few minutes to allow flavors to all meld together. Add salt to taste.
      *Chili will be super thick, so can add a little water at this time to thin it out to desired consistently.

    MAKE THE FRITO PIES:

    • Divide the amount of corn chips between 4 bowls and cover with a generous portion of chili. 
    • Top with sour cream, cilantro, avocado, cheese, and pico de gallo.

    Recipe Notes & Tips:

    • Store leftovers in a covered tightly container in the refrigerator for up to 4 days or freeze up to 2 months. 
    • Can use pinto beans in place of black or red beans, if desired.
    • Use chili to fill tacos, burritos, lettuce cups or make NACHOS!!
    • Slightly adapted from the Red, Gold, Black, and Green Chili recipe from Moosewood Restaurant Cooks At Home.
    Nutrition Facts
    Best Vegetarian Chili Frito Pie Recipe
    Amount Per Serving
    Calories 872 Calories from Fat 270
    % Daily Value*
    Fat 30g46%
    Saturated Fat 4g20%
    Sodium 1387mg58%
    Potassium 1259mg36%
    Carbohydrates 132g44%
    Fiber 28g112%
    Sugar 12g13%
    Protein 27g54%
    Vitamin A 3287IU66%
    Vitamin C 90mg109%
    Calcium 281mg28%
    Iron 9mg50%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Tag me today!Mention @tastyeverafter or tag #tastyeverafter

    More Soup, Stews, & Chili

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    • White Chicken Chili Recipe {with Cilantro Sauce}
    • Vegan Butternut Squash Soup {Instant Pot!!}
    • Instant Pot Kartoffelsuppe German Potato Soup Recipe

     ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own.  Please do not use any images or republish this recipe without prior permission.  If you want to reference this recipe, link directly back to this post.  Thank you.

    Reader Interactions

    Comments

    1. Sarah

      March 06, 2020 at 1:26 pm

      5 stars
      This chili is so delicious! Made it the other night and couldn't stop eating it! Plus, I like that it can be made in just under 30 minutes. Your directions and pictures make it look so easy too. Thank you so much for sharing!

      Reply
      • Karrie

        March 10, 2020 at 10:51 am

        Thanks so much Sarah!

        Reply
    2. Ariana Rollins

      March 27, 2019 at 3:22 pm

      5 stars
      This was sooo Good! I used gardein beefless grounds, for the "meat".... and my boyfriend was so blown away with, Fritos for dinner!! This recipe has now made it on our meal transitions for the Month! Thank you, for this recipe!!

      Reply
      • Karrie

        March 27, 2019 at 3:42 pm

        Aren't Fritos for dinner THE BEST?!?!?!!!! lol! Soooooooooo happy you both liked it and thank you for taking the time to leave a comment, Ariana. Great idea on using the beefless grounds on this too! FYI: I always make a double batch of this chili because it freezes really well, then I just pull it out and thaw when I need a quick dinner.

        Reply
    3. Zan

      August 19, 2017 at 10:04 pm

      5 stars
      A very hearty and delicious recipe. Everyone enjoyed it, even my friend who never eats vegetarian meals.

      I used 1/4th teaspoon cayenne and a half tablespoon of Louisiana habanero pepper sauce, and I stirred in 1.5 diced fresh jalapeños when I added in the bulgur to the chili. The amount of heat was perfect. A+

      Reply
      • Karrie@tastyeverafter

        August 22, 2017 at 2:19 pm

        That's awesome Zan! So funny because I made this last night and had the leftovers for lunch today! We never miss the meat in it and so happy to hear your non-vegetarian friend liked it too! That made my day
        I'll take your suggestion and add the fresh jalapenos and habanero sauce next time I make it because I love all things spicy. Also, thanks for taking the time to comment

        Reply
    4. Linda M

      March 06, 2015 at 2:09 pm

      5 stars
      This is beyond delish! My family doesn't even like vegetarian meals and they loved this! We may never go back to eating meat chili again 😉

      Reply
      • Karrie@tastyeverafter

        March 06, 2015 at 4:54 pm

        That's wonderful to hear Linda and thank you so much for taking the time to review it!

        Reply

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