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.