White Bean Chili With Jalapeño Bulgur

white-bean-chili-jalapeno
Photo by Christopher Baker
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 269 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 1,026 mg
    • Protein 9 g
    • Carbohydrate 41 g
    • Fiber 11 g

Ingredients

  1. Check 1/2cup bulgur wheat
  2. Check 2tablespoons olive oil
  3. Check 1 large onion, chopped
  4. Check 1 green bell pepper, chopped
  5. Check 2 cloves garlic, chopped
  6. Check 1teaspoon ground cumin
  7. Check 1teaspoon chili powder
  8. Check kosher salt and black pepper
  9. Check 1 14.5-ounce can diced tomatoes
  10. Check 2 15-ounce cans cannellini beans, rinsed
  11. Check 1tablespoon fresh lemon juice
  12. Check 2 scallions, thinly sliced
  13. Check 1 jalapeño, seeded and chopped

Directions

  1. Bring 1 cup water to a boil. Add the bulgur and simmer, covered, until all the water is absorbed and the bulgur is tender, 12 to 15 minutes.
  2. Meanwhile, heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook until tender, 6 to 8 minutes.
  3. Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, 1 to 2 minutes.
  4. Add the tomatoes and their liquid and 1 ½ cups water. Bring to a boil. Add the beans and simmer until slightly thickened, 8 to 10 minutes.
  5. Stir the lemon juice, scallions, jalapeño, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper into the bulgur.
  6. Divide the chili among bowls and top with the bulgur.