Bean & Bulgur Chili

Name: Bean & Bulgur Chili
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 10 servings (3-1/2 quarts).
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

Come in from the cold to a piping hot 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

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 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.

Nutrition 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.

Reviews

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Average Rating:

Jennifer

May 26, 2018

I really enjoyed this recipe. I didn't have any meat and REALLY wanted chili, and this was a great choice. Spiced it up a little with Sriracha and might add some cayenne or red pepper flakes next time, but really very satisfying. And, since it made so much, we now have a very welcome set of single servings to freeze. Convenient!
chikpea

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

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

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

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

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.