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Come in from the cold to a steaming bowl of this zesty three-bean chili. The bulgur adds great texture and heartiness, so you won’t miss the meat.—Tari Ambler, Shorewood, Illinois
This recipe is:
Diabetic Friendly
Nutritional Facts 1-1/3 cups (calculated without sour cream) equals 240 calories, 3 g fat (trace saturated fat), 0 cholesterol, 578 mg sodium, 45 g carbohydrate, 12 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.
Originally published as Bean & Bulgur Chili in Country Woman October/November 2010, p41
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Reviewed on Apr. 03, 2012 by crazy4sushi
Great chili. No cinnamon or allspice. Just add the bulgur to the chili. No need to cook it seperate. Give it a little more broth to compensate what the bulgur will soak up.
Reviewed on Oct. 13, 2011 by jdileo
Fantastic! The bulgur, once cooked, adds a surprising nutty taste and a pleasing texture to the chili. For my second batch, I used mildly hot peppers and the result was equally delicious. I actually made a triple batch and canned some for the winter (freezing would work just as well). Absolutely worth the time!
Reviewed on Oct. 10, 2011 by Bushlady2
Absolutely will make again! The flavor and texture of this chili beats any chili that I've tasted. Plus, it's so healthy for you. I did add some cumin. Even my husband liked it (which is hard to find something new that he likes).
Reviewed on Oct. 06, 2011 by LDASILVA
I absolutely loved this chili recipe. Made it last night -- easy -- followed it exactly - didn't even have to adjust any seasonings -- each of my family members had more than one serving. Great Recipe.
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