Bulgur Chili recipe

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Ingredients

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
½ 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 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper

Nutrition Info

296.7 calories
carbohydrate: 56.1 g
cholesterol: : -
fat: 2.7 g
fiber: 17.8 g
protein: 14.8 g
saturatedFat: 0.4 g
servingSize: -
sodium: 848.1 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

Healthy meat-free chili.

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