BEAN & BULGUR CHILI

Bean & Bulgur Chili image

Come in from the cold to a piping hot bowl of this zesty bulgur and bean chili. The bulgur adds great texture and heartiness, so you won't miss the meat. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 21

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Ingredients

2 large onions, chopped
2 celery ribs, chopped
1 large green pepper, chopped
4 teaspoons olive oil
4 garlic cloves, minced
1 large carrot, shredded
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon coarsely ground pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) vegetable broth
1/3 cup tomato paste
1 cup bulgur
Optional: Sour cream, fresh corn, chopped red onion and sliced jalapeno peppers

Steps:

In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer., Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with desired toppings.

Nutrition Facts : Calories 240 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 578mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges