Bulgur Bean Chili

4
Maureen Herrell

By
@bluellies

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 2 Tbsp
    olive oil
  • 2
    zucchini, chopped
  • 1
    red bell pepper, chopped
  • 6
    garlic cloves, minced
  • 2 Tbsp
    ancho chile powder or other pure chili powder
  • 1 Tbsp
    cumin
  • 1/2 Tbsp
    smoked paprika
  • 1/2 tsp
    cayenne pepper, more or less to taste
  • 1/2 c
    bulgur wheat, course cut
  • 1 can(s)
    black beans, rinsed
  • 1 can(s)
    great northern beans, rinsed
  • 1 can(s)
    garbanzos, rinsed
  • 1 can(s)
    kidney beans, rinsed
  • 2 can(s)
    diced tomatoes
  • 2 Tbsp
    soy sauce
  • 2 c
    water, more or less
  • 1 1/3 c
    frozen corn (i use fire roasted)
  • ·
    salt, to taste

How to Make Bulgur Bean Chili

Step-by-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.
  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.
  3. The bulgur will settle, it's very important to scrape the bottom of the pot when stirring.

Printable Recipe Card

About Bulgur Bean Chili

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian



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