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Farmer’s Delight Chili

“This is absolutely delicious and really sticks with you.” Bulgur and kidney beans bring plenty of fiber to this hearty and full-flavored dish from Iola Egle of Bella Vista, Arkansas.
  • Total Time
    Prep: 10 min. + standing Cook: 1-1/4 hours
  • Makes
    6 servings (2-1/4 quarts)


  • 1 cup bulgur
  • 1 cup boiling water
  • 1 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper


  • Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed.
  • In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the broth, beans, tomatoes, tomato sauce, water and seasonings.
  • Drain bulgur; stir into chili and bring to a boil. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts
1-1/2 cups: 308 calories, 6g fat (2g saturated fat), 40mg cholesterol, 799mg sodium, 39g carbohydrate (7g sugars, 10g fiber), 25g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

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