A hot bowl of this zesty bulgur and bean chili will warm you throughout the year. The bulgur adds amazing texture and heartiness, so you won’t miss the meat. —Tari Ambler, Shorewood, Illinois
Bean & Bulgur Chili
Bean & Bulgur Chili
Prep Time
25 min
Cook Time
40 min
Yield
10 servings (3-1/2 quarts)
Ingredients
- 2 large onions, chopped
- 2 celery ribs, chopped
- 1 large green pepper, chopped
- 4 teaspoons olive oil
- 4 garlic cloves, minced
- 1 large carrot, shredded
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14 ounces) vegetable broth
- 1/3 cup tomato paste
- 1 cup bulgur
- Optional: Sour cream, fresh corn, chopped red onion and sliced jalapeno peppers
Directions
- In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer.
- Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with toppings as desired.
Nutrition Facts
1-1/3 cups: 240 calories, 3g fat (0 saturated fat), 0 cholesterol, 578mg sodium, 45g carbohydrate (9g sugars, 12g fiber), 11g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.
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