BULGUR AND BEAN CHILI

By ozzie

Nutrient-rich bulgur replaces the beef in this delicious chili. It has a slightly chewy texture that is similar to ground beef

Ingredients

• 1 1/2 tsp olive oil
• 1 cup (chopped) onion
• 2 medium poblano chile, or cubanelle peppers, chopped
• 2 tbsp chili powder
• 1 tbsp minced garlic
• 2 tsp ground cumin
• 3 cups water
• 28 oz canned crushed tomatoes in tomato puree
• 3/4 cup uncooked bulgur
• 1 tsp table salt, or to taste
• 1 cup corn, fresh or canned
• 15 1/2 oz canned black beans, rinsed and drained
• 1/2 cup cilantro leaves fresh chopped
• 1/2 tsp fresh lime juice, or to taste

Details

Servings 6
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and pepper; sauté until almost tender, about 5 minutes.


Add chili powder, garlic and cumin; sauté until fragrant, about 30 seconds.


Add water, tomatoes and their puree, bulgur and salt; bring to a boil over medium-high heat. Cover; reduce heat to medium-low and simmer 10 minutes, stirring occasionally.


Stir in corn and beans (and a bit of water if chili seems too thick); simmer, covered, over medium heat, until corn and bulgur are tender, about 5 minutes.


Remove from heat and stir in cilantro; finish with a squeeze of lime juice. Yields about 1 1/4 cups per serving.