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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; Optional: Sour cream, fresh corn, chopped red onion and sliced jalapeno peppers

8 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 40 min.

Makes

10 servings (3-1/2 quarts)

Updated: Nov. 23, 2022

A hot bowl of this zesty bulgur and bean chili will warm you throughout the year. The bulgur adds amazing texture and heartiness, so you won’t miss the meat. —Tari Ambler, Shorewood, Illinois

Bean & Bulgur Chili Recipe photo by Taste of Home

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
Optional: Sour cream, fresh corn, chopped red onion and sliced jalapeno peppers

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 toppings as desired.

Nutrition Facts

1-1/3 cups: 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.

Bean & Bulgur Chili

Ingredients

Directions

Nutrition Facts

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