Bulgur and Bean Chili

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 similar to ground beef.


olive oil

1½ tsp

uncooked onion(s)

1 cup(s)

poblano chile

2 medium, or cubanelle peppers, chopped

chili powder

2 Tbsp

minced garlic

1 Tbsp

ground cumin

2 tsp


3 cup(s)

canned crushed tomatoes in tomato puree

28 oz

uncooked bulgur

¾ cup(s)

table salt

1 tsp, or to taste

uncooked sweet yellow 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, 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. Yields about 1 1/4 cups per serving.


Serve with hot sauce and light sour cream if desired (not included in SmartPoints value).

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