Bulgur Chili recipe
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Ingredients
- 2 cups water 1 cup bulgur 1 tablespoon olive oil 2 cups shredded carrots 1 large onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped ½ jalapeno pepper, seeded and minced 2 cloves garlic, minced, or more to taste 5 cups reduced-sodium tomato juice 2 (16 ounce) cans kidney beans 2 (16 ounce) cans black beans 1 (28 ounce) can petite diced tomatoes, undrained 1 (8 ounce) can low-sodium tomato sauce 2 tablespoons chili powder 2 tablespoons taco seasoning 1 ½ teaspoons ground cumin ¼ teaspoon cayenne pepper ¼ teaspoon ground black pepper
Nutrition Info
- 296.7 caloriescarbohydrate: 56.1 gcholesterol: : -fat: 2.7 gfiber: 17.8 gprotein: 14.8 gsaturatedFat: 0.4 gservingSize: -sodium: 848.1 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Bulgur Chili
Directions
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Pour water and bulgur into a saucepan. Bring to a boil, cover and simmer until tender, 12 to 15 minutes. Drain off excess water.
Heat olive oil in a large pot over medium heat. Add carrots, onions, green bell pepper, red bell pepper, and jalapeno pepper, cook and stir until softened and starting to brown, 5 to 10 minutes. Stir in garlic, cook and stir until fragrant, 1 to 2 minutes.
Stir cooked bulgur, tomato juice, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, taco seasoning, cumin, cayenne, and pepper into the pot. Bring to a boil, reduce heat and simmer until flavors combine, 20 to 30 minutes.