If you like a little chew in your veggie chili, but don't like the idea of using faux meats, which are mostly comprised of highly processed soy isolates and other questionable ingredients, try the "Red Bean & Bulgur Chili", (page 251). Adding bulgur provides the perfect texture and mouth feel, adding a level of pleasing complexity. The red beans are dark red kidneys, but any of your favorite beans would be equally as good here. The vegetables include red onion, tomatoes, red bell pepper, and salsa (see the color theme here, utilizing red foods?), and is seasoned with garlic, mild green chiles, chili powder and oregano. The bulgur is added right into the chili pot, and doesn't take long to cook tender. If you have cooked beans on hand, this chili can be ready in just about an hour. Top off with diced red onion, vegan sour cream, and chopped cilantro at the table, if desired.
Keeping it "McDougall Friendly" checklist:
ü Omit the olive oil when sautéing the veggies. Use a nonstick pot and/or substitute water or veggie broth for the oil.