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White Bean Chili With Jalapeño Bulgur

White Bean Chili With Jalapeno Bulgur
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2009

Nutritional Information

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

Quick Tip

Fully-stocked refrigerator
The chili and bulgur can be prepared and refrigerated, separately, for up to 2 days.

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