Bulgur Chili (vegan)
Bulgur Chili (vegan) might be just the soup you are searching for. This dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $1.69 per serving. One portion of this dish contains around 11g of protein, 5g of fat, and a total of 267 calories. It will be a hit at your The Super Bowl event. Head to the store and pick up cocoa powder, canned kidney beans, cherry tomatoes, and a few other things to make it today. 1198 people have tried and liked this recipe. Many people really liked this American dish. It is brought to you by Naturally Ella. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 93%, this dish is awesome. If you like this recipe, take a look at these similar recipes: 7th Annual Chili Contest: Entry #6 – Bulgur Chili, Bulgur Chili, and Bulgur Chili.
Servings: 4
Preparation duration: 15 minutes
Ingredients:
½ cup bulgur
1 can kidney beans, drained
1 cup halved cherry tomatoes
1 tablespoon cocoa powder
1 cup corn kernals
½ teaspoon each cumin, cayenne pepper, chili powder, paprika
2 medium jalapenos
1 tablespoon olive oil
1 medium onion, diced
1 none green pepper, diced
1 cup tomato sauce
3-4 cup vegetable stock
Equipment:
pot
Cooking instruction summary:
In a large stock pot, heat olive oil over medium heat. Add onions, garlic, and peppers, saute until they begin to soften. Stir in spices, corn, and tomatoes. Continue to cook for 2-3 more minutes. Stir in remaining ingredients and bring to a boil (start with 3 three cups of stock.) Once boiling, reduce to a simmer and stir occasionally.If the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.) Let simmer for 45 minutes until bulgur has softened. Taste and adjust seasoning.*This freezes really well for the winter. Other additions could be squash, zucchini, or okra.
Step by step:
1. In a large stock pot, heat olive oil over medium heat.
2. Add onions, garlic, and peppers, saute until they begin to soften. Stir in spices, corn, and tomatoes. Continue to cook for 2-3 more minutes. Stir in remaining ingredients and bring to a boil (start with 3 three cups of stock.) Once boiling, reduce to a simmer and stir occasionally.If the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.)
3. Let simmer for 45 minutes until bulgur has softened. Taste and adjust seasoning.*This freezes really well for the winter. Other additions could be squash, zucchini, or okra.
Nutrition Information:
covered percent of daily need
