bulgur bean chili

Peculiar, MO
Updated on Mar 12, 2014

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

  • Step 1
    Open 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.
  • Step 2
    Add 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.
  • Step 3
    The bulgur will settle, it's very important to scrape the bottom of the pot when stirring.

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