Bulgur Chili
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Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
 
Ingredients
  • ¾ cup bulgur
  • 2 cups boiling water
  • 1½ cups green peppers, finely chopped
  • 1 large onion, chopped
  • 2 tsp olive oil
  • 2 cups reduced-sodium tomato juice
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (14½ oz) can diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 1 cup water
  • 3 Tbsp chili powder
  • 2 garlic cloves, minced
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper
Instructions
  1. Place bulgur in a large bowl. Pour boiling water over the bulgur and stir well. Cover and let stand for 30 minutes. Drain and squeeze dry.
  2. In a large stockpot, heat oil over medium-high heat. Once hot, add onion and green peppers until tender, about 5-6 minutes.
  3. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Stir well and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Serve hot.
Notes
Recipe from Taste of Home, submitted by Danielle C.
Nutrition Information
Serving size: ~1⅔ cups Calories: 328 Fat: 1.8 Carbohydrates: 62.9 Sugar: 6.6 Sodium: 399 Fiber: 9.4 Protein: 13.2 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2017/01/7th-annual-chili-contest-entry-6-bulgur-chili/