Bulgur and bean chili
2
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
1½ tsp
Onion
1 cup(s), chopped
Poblano pepper
2 medium, or cubanelle peppers, chopped
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
¾ cup(s)
Table salt
1 tsp, or to taste
Uncooked corn
1 cup(s), fresh or canned
Canned black beans
15½ oz, rinsed and drained
Cilantro
½ cup(s), leaves, fresh, chopped
Fresh lime juice
½ tsp, or to taste
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.