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Bulgur Chili Recipe
Bulgur Chili Recipe photo by Taste of Home

Bulgur Chili Recipe

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4.5 19
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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
TOTAL TIME: Prep: 10 min. + standing Cook: 25 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. + standing Cook: 25 min.
MAKES: 9 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Bulgur Chili in Light & Tasty October/November 2001, p39

Nutritional 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.

Reviews for Bulgur Chili

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 8, 2015

"This was my first time using bulgur. I found this recipe pretty easy and tasty. I did not add the water or the 8 oz of tomato sauce. It would have been too soupy. Another commented that the recipe wasn't vegetarian because of the Ranch Style Beans. I'd say this depends on the beans you use. Mine contained no animal products. I'd make this again. Thanks."

MY REVIEW
Reviewed Feb. 9, 2014

"Excellent didn't really change or adjust anything"

MY REVIEW
Reviewed Nov. 4, 2013

"The best chili I've ever made, great for following a vegan/plant based lifestyle! It's very easy to make & quick as well as simple to either add or leave out items depending upon personal preference. I left out the canola oil, used water to saute the peppers & onions,, simply delicious!"

MY REVIEW
Reviewed Nov. 4, 2013

""The best chili I've ever made, great for following a vegan/plant based lifestyle! It's very easy to make & quick as well as simple to either add or leave out items depending upon personal preference. I left out the canola oil, used water to saute the peppers & onions,, simply delicious!""

MY REVIEW
Reviewed Nov. 4, 2013

"The best chili I've ever made, great for following a vegan/plant based lifestyle! It's very easy to make & quick as well as simple to either add or leave out items depending upon personal preference. I left out the canola oil, used water to saute the peppers & onions,, simply delicious!"

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