Bulgur Chili with Beans

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Bulgur Chili with Beans calories by ingredient


Introduction

In this chili, the bulgur takes the place of the usual protein. It provides body and thickening power, and the preparation and cooking are relatively fast. In this chili, the bulgur takes the place of the usual protein. It provides body and thickening power, and the preparation and cooking are relatively fast.
Number of Servings: 8

Ingredients

    2 tablespoons extra virgin olive oil
    1 onion, chopped
    2 bell peppers, any color, cored, seeded, and chopped
    2 tablespoons minced garlic
    3 tablespoons tomato paste
    3 cans petite diced tomato with green chili
    1 quart vegetable stock, although I always end up needing more
    2 tablespoons chili powder
    Salt and pepper to taste
    1 cup fine or medium grind bulgur
    2 cans red kidney beans
    2 cans pinto beans

Directions

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.