Marvelous Meat Replacement

• No, you don't have to use tofu, that fermented white gelatin-like mass made out of soy beans. As soon as a meat lover sees tofu, he knows this isn't his cup of chili. Bulgur wheat is the meat substitute to use. Heat it for a few minutes in a dry sauce pan to bring out the nutty flavor. Add it to the chili in the beginning of the cooking process. As the chili cooks, the bulgur wheat absorbs the liquid and expands. It looks like meat. While it doesn't taste exactly like meat, when a chili is well seasoned, the meat won't be missed. The texture of the cooked bulgur wheat is somewhat similar to finely ground meat. About a half of cup of raw bulgur wheat works for a quart of chili. If bulgur wheat isn't available, barley makes a passable substitute.

Select the Seasonings

• Chili needs bold seasonings when it doesn't have meat. Cumin gives a pungent flavor. Coriander seeds have a somewhat sweet, floral fragrance. Fennel seeds add a hint of anise. Cinnamon is fragrant, but don't add too much as it can overpower the chili. Orange zest, either fresh or dried, brings a burst of citrus to the chili. However, the critical seasoning ingredient in chili is heat. Choose from cayenne pepper, hot sauce, red pepper flakes or chili oil. Add on another layer of flavor by using dried chilies such as chipotle or pasilla.

Begin with Beans

• Beans add bulk and protein to the chili, both of which satisfy meat lovers. Different beans add different flavors and colors. Red kidney beans work in a vegetarian chili. They are the beans most often found in commercially prepared chili, but they're not your only choice. Try black beans, garbanzo beans and pinto beans. When the chili is just about done, mash some of the beans into the chili liquid and let it bubble for a few more minutes. The beans thicken the chili.

Various Vegetables

• Vegetables add flavor, color and texture to the chili. Aromatic vegetables such as onions, garlic and leeks add pungency. Before adding to the chili, saute the aromatic vegetables in a bit of oil until they soften and turn translucent. That brings out their sweetness. Amp up the heat by throwing in chopped jalapenos, Serrano or Fresno peppers. Another option is to add a jar of spicy salsa. Tomatoes add brightness with their sweet but acidic taste. Use either canned or fresh diced tomatoes. If the chili seems a bit thick, add tomato juice, beer or vegetable broth. Other vegetables that would please vegetarians include carrots, celery, summer squash and mushrooms. Finely chop the vegetables so they're not as obvious to the carnivores.

Terrific Toppings

• Serve the piping hot chili with an assortment of toppings that appeal both to meat lovers and vegetarians. The toppings could include grated cheese, chopped fresh onions, corn chips, chopped jalapenos, sour cream and sliced avocados. Make the chili a topping by serving it over white rice or spaghetti.