Bulgur Chili
Light & Tasty
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This vegetarian chili is zesty, but it also offers a slight hint of sweetness. Because it doesn't have to simmer for hours like other chili recipes, it's ideal for serving to drop-in visitors. —Jeraldine Hall of Ravenden Springs, Arkansas
SERVINGS: 9
CATEGORY: Main Dish
METHOD:
TIME: Prep: 10 min. + standing Cook: 25 min.
Ingredients:
- 3/4 cup bulgur
- 2 cups boiling water
- 1-1/2 cups finely chopped green peppers
- 1 large onion, chopped
- 2 teaspoons vegetable oil
- 2 cups reduced-sodium tomato juice
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) ranch-style beans, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 2 to 3 tablespoons chili powder
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/8 to 1/4 teaspoon cayenne pepper
- 3/4 cup shredded reduced-fat cheddar cheese
Directions:
Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Garnish with cheese. Yield: 9 servings.