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Bulgur Chili Recipe

Bulgur Chili Recipe photo by Taste of Home

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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:

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Bulgur Chili Recipe

Prep: 10 min. + standing Cook: 25 min.

Yield: 9 Servings

10 25 35

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

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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Bulgur Chili

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Reviewed on Sep. 19, 2012 by muffbear74

It's almost hard to tell that this is vegetarian. The bulgar adds texture. Very tasty!

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!