Vegetarian Bulgur Chili Recipes

BULGUR CHILI

Bulgur Chili image

This vegetarian chili is zesty, but it also offers a slight hint of sweetness. Because it doesn't have to simmer for hours like other chili recipes, it's ideal for serving to drop-in visitors. -Jeraldine Hall of Ravenden Springs, Arkansas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 9 servings.

Number Of Ingredients 16

Ingredients

3/4 cup bulgur
2 cups boiling water
1-1/2 cups finely chopped green peppers
1 large onion, chopped
2 teaspoons canola oil
2 cups reduced-sodium tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 to 3 tablespoons chili powder
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
3/4 cup shredded reduced-fat cheddar cheese

Steps:

Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry., In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 657mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

VEGETARIAN BULGUR CHILI

VEGETARIAN BULGUR CHILI image

Categories Bean Vegetable Side Stew Vegetarian

Number Of Ingredients 20

Ingredients

1 tablespoon olive or canola oil
2 onions, chopped
2 green & or red peppers, chopped
3 cloves garlic, crushed
2 cups mushrooms, sliced
1 can 19 oz red kidney beans, drained & rinsed
1 can 19 oz chick peas, drained & rinsed
1/2 cup uncooked bulgur
28 oz can stewed tomatoes
1 cup bottled salsa ( mild or medium)
1/2 cup water
2 tsp salt
½ tsp pepper
1 tbsp chili pepper
1 tsp basil
½ tsp oregano
¼ tsp cayenne
1 tbsp cocoa ( baking cocoa, unsweetened)
1 tsp sugar
½ tsp ground cumin

Steps:

Heat oil in a large pot. Saute onions, pepper and garlic for 5 minutes on medium heat. Add mushrooms and sauté 5 minutes longer. Add remaining ingredients, bring to a boil and simmer, covered for 25 to 30 minutes. if desired , add 1 can drained corn niblets. Enjoy

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

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

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