Bean & Bulgur Chili Recipe
Bean & Bulgur Chili Recipe photo by Taste of Home
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Bean & Bulgur Chili Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 10 servings


  • 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

Nutritional Facts

1-1/3 cups (calculated without sour cream): 240 calories, 3g fat (0 saturated fat), 0 cholesterol, 578mg sodium, 45g carbohydrate (9g sugars, 12g fiber), 11g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.


  1. In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer.
  2. Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  3. 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).
Originally published as Bean & Bulgur Chili in Country Woman October/November 2010, p41

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chikpea User ID: 5188161 176301
Reviewed Aug. 4, 2012

"I made this for a weeknight dinner and it was a great standard recipe for vegetarian chili - I omitted bulgur (but will try next time) and just served over elbow mac. Delish!"

crazy4sushi User ID: 5824124 113007
Reviewed Apr. 3, 2012

"Great chili. No cinnamon or allspice. Just add the bulgur to the chili. No need to cook it seperate. Give it a little more broth to compensate what the bulgur will soak up."

jdileo User ID: 3628794 122027
Reviewed Oct. 13, 2011

"Fantastic! The bulgur, once cooked, adds a surprising nutty taste and a pleasing texture to the chili. For my second batch, I used mildly hot peppers and the result was equally delicious. I actually made a triple batch and canned some for the winter (freezing would work just as well). Absolutely worth the time!"

Bushlady2 User ID: 5109286 212096
Reviewed Oct. 10, 2011

"Absolutely will make again! The flavor and texture of this chili beats any chili that I've tasted. Plus, it's so healthy for you. I did add some cumin. Even my husband liked it (which is hard to find something new that he likes)."

LDASILVA User ID: 6112950 148869
Reviewed Oct. 6, 2011

"I absolutely loved this chili recipe. Made it last night -- easy -- followed it exactly - didn't even have to adjust any seasonings -- each of my family members had more than one serving. Great Recipe."

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