bulgur chili

bulgur chili
  • 2 cups water
  • 1 cup bulgur
  • 1 tablespoon olive oil
  • 2 cups shredded carrots
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced, or more to taste
  • 5 cups reduced-sodium tomato juice
  • 2 (16 ounce) cans kidney beans
  • 2 (16 ounce) cans black beans
  • 1 (28 ounce) can petite diced tomatoes, undrained
  • 1 (8 ounce) can low-sodium tomato sauce
  • 2 tablespoons chili powder
  • 2 tablespoons taco seasoning
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper


  1. Pour water and bulgur into a saucepan. Bring to a boil; cover and simmer until tender, 12 to 15 minutes. Drain off excess water.
  2. Heat olive oil in a large pot over medium heat. Add carrots, onions, green bell pepper, red bell pepper, and jalapeno pepper; cook and stir until softened and starting to brown, 5 to 10 minutes. Stir in garlic; cook and stir until fragrant, 1 to 2 minutes.
  3. Stir cooked bulgur, tomato juice, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, taco seasoning, cumin, cayenne, and pepper into the pot. Bring to a boil; reduce heat and simmer until flavors combine, 20 to 30 minutes.

06/19/2019
bulgur chili, recipe PT15M PT1H 5 455 calories

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