Vegetarian Bulgur Chili

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Garlic

  Raw

  4 clove or 12g

• Chili powder

  Spices

  3 tbsp or 23g

• Cumin

  Spices, cumin seed

  2 tbsp, ground or 18g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Bulgur

  Dry

  ¾ cup or 105g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Diced Tomatoes

  Canned - Del Monte

  15 oz or 425g

• Salt

  Table

  1 ½ tsp or 9g

• Black Beans

  Safeway

  30 oz or 851g

• Cheddar cheese

  1 oz or 28g

• Sour cream

  Reduced fat, cultured

  4 oz or 113g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, bell pepper, and jalapeños and cook until softened but not brown, about 3 minutes. Add the garlic, chili powder, cumin, oregano, cinnamon, and cayenne and cook until fragrant, about 1 minute. Add the bulgur, crushed tomatoes, diced tomatoes (with their juices), salt, and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Add the black beans and continue to simmer, uncovered, until the bulgur is tender-chewy and the chili thickens slightly, 10 to 15 minutes more. Serve with toppings of choice. Recipe Notes Like all chilis, this one will thicken as it cools. To reheat it, just stir in a little water to loosen it up.

Similar Foods

• Vegetarian Chili
• Vegetarian Quinoa Chili
• Bulgur Salad with Cranberries
• Vegetarian Enchilada Quinoa Bake
• Bulgur with Apricots and Almonds
• Bulgur Pilaf with Dried Apricots