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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
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1 cup) equals 195 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 657 mg sodium, 33 g carbohydrate, 7 g fiber, 11 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.
Originally published as Bulgur Chili in Light & Tasty October/November 2001, p39
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Reviewed on Oct. 06, 2011 by GrammyA
This was my first time to use bulgur in a recipe but wanted to try it because it was suitable for diabetics and lower in calories than my homemade chili. I left out the green peppers, because my husband doesn't like them, but added much more chili powder and a little more cayenne than the recipe called for. Also, I added beef base to make it taste more "Texan-y." My husband approved. I'm going to look for more recipes using bulgur. Thanks!
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