Vegetarian bulgur chili 4

Vegetarian Bulgur Chili

This simple vegetarian bulgur chili is sure to satisfy even the most die-hard meat lovers. It freezes beautifully for up to three months. Bulgur wheat makes this dish hearty with protein and filling. Make it as spicy or mild as you prefer and top with your favorite toppings.

SERVINGS 6
  • RECIPE SOURCE turniptheoven.com

Ingredients

  • Topping suggestions: shredded cheddar cheese (sour cream, diced avocado, cilantro, minced jalapeños)
  • Topping suggestions: shredded cheddar cheese (sour cream, diced avocado, cilantro, minced jalapeños)
  • 2 15 oz black beans , rinsed and drained
  • 2 tablespoons vegetable oil
  • 1 medium onion (diced)
  • 1 red bell pepper (seeded and diced)
  • 2 jalapeños (optional, minced)
  • 4.0 cloves garlic, minced
  • 3 tablespoons chili powder
  • 2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 3/4 cup bulgur
  • 28 oz crushed tomatoes, can
  • 15.0 oz diced tomatoes, can
  • 1 1/2 teaspoons kosher salt

Cooking Instructions

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.

Allergens

milk, gluten, wheat, lactose