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Bulgur Chili

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"Healthy meat-free chili."
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1 h 18 m servings 297 cals
Original recipe yields 10 servings

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  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.
  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.
  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.

Nutrition Facts

Per Serving: 297 calories; 2.7 g fat; 56.1 g carbohydrates; 14.8 g protein; 0 mg cholesterol; 848 mg sodium. Full nutrition

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