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Bulgur Chili

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

9 ServingsPrep: 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 canola oil
2 cups reduced-sodium tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
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

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Bulgur Chili (continued)

Directions (continued)

boil. Reduce heat; cover and simmer for 20-25 minutes or until
heated through. Sprinkle with cheese. Yield: 9 servings.

Nutrition Facts: 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.