Bulgur Chili with Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons extra virgin olive oil1 onion, chopped2 bell peppers, any color, cored, seeded, and chopped2 tablespoons minced garlic3 tablespoons tomato paste3 cans petite diced tomato with green chili1 quart vegetable stock, although I always end up needing more2 tablespoons chili powderSalt and pepper to taste1 cup fine or medium grind bulgur2 cans red kidney beans2 cans pinto beans
Put the oil in a large pot over medium-high heat. When hot, add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the tomato paste until it's evenly distributed and begins to color, another minute or two. Add the tomato, beans, stock, chili powder, and a good sprinkling of salt and pepper.
Bring to a boil and then turn the heat down so the mixture bubbles gently; cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in the bulgur and cook for 10 minutes, then turn off the heat and let sit until the bulgur is tender, about 15 minutes. Garnish as you like and serve hot or store, covered, in the refrigerator for up to 3 days before reheating.
Number of Servings: 8
Recipe submitted by SparkPeople user STARTART.
Bring to a boil and then turn the heat down so the mixture bubbles gently; cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in the bulgur and cook for 10 minutes, then turn off the heat and let sit until the bulgur is tender, about 15 minutes. Garnish as you like and serve hot or store, covered, in the refrigerator for up to 3 days before reheating.
Number of Servings: 8
Recipe submitted by SparkPeople user STARTART.
Nutritional Info Amount Per Serving
- Calories: 276.0
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,345.3 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 12.7 g
- Protein: 11.2 g
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