Vegetarian Black Bean Chili with Bulgur

DSCN1502
  • 1/2 cup bulgur
  • 1 cup onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 1/2 T chili powder
  • 2 t oregano
  • 2 t paprika
  • 1 t cumin
  • 1 28oz can whole tomatoes
  • 2 15 oz cans black beans
  • 1 jalapeño
  • 2 T olive oil
  • 1/8 t salt, plus more

For the Bulgur

In a medium saucepan, bring one cup of water and one-eighth teaspoon of salt to a boil. Add the bulgur and return to a boil. Reduce heat, cover, and simmer for fifteen minutes, or until the water is absorbed. Stir, then remove form heat and set aside.

For the Chili

In a large skillet, heat two tablespoons of olive oil over medium heat. Add the onion, bell pepper, jalapeno and garlic, and season with salt. Sauté, stirring frequently until onion is soft, being mindful not to burn the garlic.

Add the chili powder, oregano, paprika and cumin and stir to combine. Stir in the tomatoes, breaking them up with the back of a wooden spoon. Stir in the beans, cooked bulgur, and simmer, covered forty-five minutes to one hour.

I love to garnish mine with Guacamole or Avocado.

Serves 4 to 6

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