Bulgur and bean chili
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Olive oil
1.5 tsp
Uncooked onion(s)
1 cup(s), chopped
Poblano chile
2 medium
Chili powder
2 Tbsp
Jarred minced garlic
1 Tbsp
Ground cumin
2 tsp
Water
3 cup(s)
Canned crushed tomatoes in tomato puree
28 oz
Uncooked bulgur
0.75 cup(s)
Table salt
1 tsp
Uncooked sweet yellow corn
1 cup(s)
Canned black beans
15.5 oz
Cilantro
0.5 cup(s)
Fresh lime juice
0.5 tsp
Instructions
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. Yields about 1 1/4 cups per serving.
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