“the bulgur adds an extra meaty texture to this vegeterian chili”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
  2. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes.
  3. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices.
  4. Bring to boil.
  5. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes.
  6. Ladle chili into bowls and serve.

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