White Bean Chili With Jalapeño Bulgur

By mitzzy

This healthy, flavorful chili will fill you up without weighing you down. It’s served with bulgur wheat, a nutritious whole grain with a nutty flavor that takes just minutes to cook.

Ingredients

• Ingredients
• 1/2 cup bulgur wheat
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• kosher salt and black pepper
• 1 14.5-ounce can diced tomatoes
• 2 15-ounce cans cannellini beans, rinsed
• 1 tablespoon fresh lemon juice
• 2 scallions, thinly sliced
• 1 jalapeño, seeded and chopped

Preparation

Step 1

Bring 1 cup water to a boil. Add the bulgur and simmer, covered, until all the water is absorbed and the bulgur is tender, 12 to 15 minutes.
Meanwhile, heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook until tender, 6 to 8 minutes.
Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, 1 to 2 minutes.
Add the tomatoes and their liquid and 1 ½ cups water. Bring to a boil. Add the beans and simmer until slightly thickened, 8 to 10 minutes.
Stir the lemon juice, scallions, jalapeño, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper into the bulgur.
Divide the chili among bowls and top with the bulgur.