Chili Recipe

Bean & Bulgur Chili Recipe

Directions

• In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer.
• Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with sour cream if desired. Yield: 10 servings (3-1/2 quarts).

• 10 Servings
• Prep: 25 min. Cook: 40 min.

25 40 65

Ingredients

• 2 large onions, chopped
• 2 celery ribs, chopped
• 1 large green pepper, chopped
• 4 teaspoons olive oil
• 4 garlic cloves, minced
• 1 large carrot, shredded
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon coarsely ground pepper
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14 ounces) vegetable broth
• 1/3 cup tomato paste
• 1 cup bulgur
• Reduced-fat sour cream, optional