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Bean & Bulgur Chili

 Bean & Bulgur Chili
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
10 ServingsPrep: 25 min. Cook: 40 min.

Ingredients

  • 2 large onions, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 4 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 large carrot, shredded
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ounces) vegetable broth
  • 1/3 cup tomato paste
  • 1 cup bulgur
  • Reduced-fat sour cream, optional

Directions

  • In a Dutch oven over medium heat, cook the onions, celery and green

2 of 2

Bean & Bulgur Chili (continued)

Directions (continued)

  • pepper in oil until tender. Add garlic; cook 1 minute longer. Stir
  • in carrot and seasonings; cook and stir 1 minute longer.
  • Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil.
  • Reduce heat; cover and simmer for 30 minutes.
  • Meanwhile, cook bulgur according to package directions. Stir into
  • chili; heat through. Garnish each serving with sour cream if
  • desired. Yield: 10 servings (3-1/2 quarts).
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.