Bulgur Chili

Bulgur, bell peppers, carrots, and 2 kinds of beans are simmered into this hearty chili perfect for a vegetarian dinner full of bold flavors.

• Preparation Time: 30 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 18 mins
• Calories: 297 Calories

Ingredients

• 2 cups shredded carrots
• 2 cups water
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 1 large onion, chopped
• ¼ teaspoon cayenne pepper
• 2 tablespoons chili powder
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 ½ teaspoons ground cumin
• 2 (16 ounce) cans black beans
• 1 cup bulgur
• ½ jalapeno pepper, seeded and minced
• 2 cloves garlic, minced, or more to taste
• 2 tablespoons taco seasoning
• 1 (28 ounce) can petite diced tomatoes, undrained
• 1 (8 ounce) can low-sodium tomato sauce
• 5 cups reduced-sodium tomato juice
• 2 (16 ounce) cans kidney beans

Recipe Instructions

Step 1

Pour water and bulgur into a saucepan. Bring to a boil; cover and simmer until tender, 12 to 15 minutes. Drain off excess water.

Step 2

Heat olive oil in a large pot over medium heat. Add carrots, onions, green bell pepper, red bell pepper, and jalapeno pepper; cook and stir until softened and starting to brown, 5 to 10 minutes. Stir in garlic; cook and stir until fragrant, 1 to 2 minutes.

Step 3

Stir cooked bulgur, tomato juice, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, taco seasoning, cumin, cayenne, and pepper into the pot. Bring to a boil; reduce heat and simmer until flavors combine, 20 to 30 minutes.