Rating: 3.5 stars
107 Ratings
  • 5 star values: 38
  • 4 star values: 24
  • 3 star values: 27
  • 2 star values: 10
  • 1 star values: 8

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Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, 1 to 2 minutes.

  • 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.

  • Stir the lemon juice, scallions, jalapeño, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper into the bulgur.

  • Divide the chili among bowls and top with the bulgur.

Nutrition Facts

269 calories; fat 8g; saturated fat 1g; sodium 1026mg; protein 9g; carbohydrates 41g; fiber 11g.
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