bulgur bean chili
I was a vegetarian for years and this chili is the result. It's my go-to chili recipe, I always freeze some for later. Be sure to use a pure chile powder, not a blend. My favorite is ancho, but if you like chipotle that's also readily available.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 tablespoons olive oil
- 2 - zucchini, chopped
- 1 - red bell pepper, chopped
- 6 - garlic cloves, minced
- 2 tablespoons ancho chile powder or other pure chili powder
- 1 tablespoon cumin
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper, more or less to taste
- 1/2 cup bulgur wheat, course cut
- 1 can black beans, rinsed
- 1 can great northern beans, rinsed
- 1 can garbanzos, rinsed
- 1 can kidney beans, rinsed
- 2 cans diced tomatoes
- 2 tablespoons soy sauce
- 2 cups water, more or less
- 1 1/3 cups frozen corn (i use fire roasted)
- - salt, to taste
How To Make bulgur bean chili
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Step 1Open all beans, rinse, set aside. Measure seasonings and put in ramekin, put garlic in separate one. In large pot heat 2 tablespoons oil over medium heat. Chop veggies and place in pot, cooking for 4 minutes.
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Step 2Add garlic to pot, stir. Add spices and toast with veggies for 2 minutes, stirring often. Add bulgur, undrained tomatoes, and beans. Add soy sauce to water, then add to pot. Salt to taste. Mix well, and bring to boil (still over medium). Add in corn. Turn heat to low and simmer, stirring frequently, until bulgur is cooked, about 30 minutes.
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Step 3The bulgur will settle, it's very important to scrape the bottom of the pot when stirring.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Bean Soups
Category:
Chili
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Ingredient:
Beans/Legumes
Culture:
American
Method:
Stove Top
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