Photo of Bulgur and bean chili by WW

Bulgur and bean chili

Points® value
Total Time
40 min
15 min
25 min
Nutrient-rich bulgur replaces the beef in this delicious chili. It has a slightly chewy texture that is quite similar to ground beef. Serve with hot sauce, avocado slices, reduced-fat shredded cheese or light sour cream if it suits your plan. This is also tasty ladled over a bed of sturdy greens like baby kale or arugula and topped with a crumbling of tortilla chips or toasted pepitas for crunch as a lighter spin on taco salad.


Olive oil

1½ tsp(s)


1 cup(s)

Poblano chile

2 medium, or cubanelle peppers, chopped

Chili powder

2 tbsp(s)

Minced garlic

1 tbsp(s)

Ground cumin

2 tsp(s)


3 cup(s)

Canned crushed tomatoes in tomato puree

28 oz

Uncooked bulgur

¾ cup(s)

Table salt

1 tsp(s), or to taste

Raw corn

1 cup(s), fresh or canned

Canned black beans

15½ oz, rinsed and drained


½ cup(s), leaves, fresh, chopped

Fresh lime juice

½ tsp(s), or to taste


  1. Heat oil in a large saucepan over medium-high heat. Add onion and pepper; sauté until almost tender, about 5 minutes.
  2. Add chili powder, garlic and cumin; sauté until fragrant, about 30 seconds.
  3. Add water, tomatoes and their puree, bulgur and salt; bring to a boil over medium-high heat. Cover; reduce heat to medium-low and simmer 10 minutes, stirring occasionally.
  4. Stir in corn and beans (and a bit of water if chili seems too thick); simmer, covered, over medium heat, until corn and bulgur are tender, about 5 minutes.
  5. Remove from heat and stir in cilantro; finish with a squeeze of lime juice.
  6. Yields about 1 1/4 cups per serving.