White Bean Chili With Jalapeño Bulgur

White Bean Chili With Jalapeno Bulgur
Christopher Baker
Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

1/2
cup
bulgur wheat
2
tablespoons
olive oil
1
large onion, chopped
1
green bell pepper, chopped
2
cloves garlic, chopped
1
teaspoon
ground cumin
1
teaspoon
chili powder
kosher salt and black pepper
1
14.5-ounce can diced tomatoes
2
15-ounce cans cannellini beans, rinsed
1
tablespoon
fresh lemon juice
2
scallions, thinly sliced
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.
Kate Merker
September 2009

Nutritional Information

  • Per Serving
  • Calories 269
  • Fat 8 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 1,026 mg
  • Protein 9 g
  • Carbohydrate 41 g
  • Fiber 11 g
What does this mean? See Nutrition 101.