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Photo of Bulgur and bean chili by WW

Bulgur and bean chili

2
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
Nutrient-rich bulgur replaces the beef in this delicious chili. It has a slightly chewy texture that is quite similar to ground beef. Serve with hot sauce, avocado slices, reduced-fat shredded cheese or light sour cream if it suits your plan. This is also tasty ladled over a bed of sturdy greens like baby kale or arugula and topped with a crumbling of tortilla chips or toasted pepitas for crunch as a lighter spin on taco salad.

Ingredients

Olive oil

1½ tsp

Onion

1 cup(s), chopped

Poblano pepper

2 medium, or cubanelle peppers, chopped

Chili powder

2 Tbsp

Jarred minced garlic

1 Tbsp

Ground cumin

2 tsp

Water

3 cup(s)

Canned crushed tomatoes in tomato puree

28 oz

Uncooked bulgur

¾ cup(s)

Table salt

1 tsp, or to taste

Uncooked corn

1 cup(s), fresh or canned

Canned black beans

15½ oz, rinsed and drained

Cilantro

½ cup(s), leaves, fresh, chopped

Fresh lime juice

½ tsp, or to taste

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add onion and pepper; sauté until almost tender, about 5 minutes.
  2. Add chili powder, garlic and cumin; sauté until fragrant, about 30 seconds.
  3. Add water, tomatoes and their puree, bulgur and salt; bring to a boil over medium-high heat. Cover; reduce heat to medium-low and simmer 10 minutes, stirring occasionally.
  4. Stir in corn and beans (and a bit of water if chili seems too thick); simmer, covered, over medium heat, until corn and bulgur are tender, about 5 minutes.
  5. Remove from heat and stir in cilantro; finish with a squeeze of lime juice. Yields about 1 1/4 cups per serving.

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