Bulgur Chili

Just like the chili dish classics, you can make the savory, hardy bulgur chili your own, spicing and flavoring to your taste buds' content!

What is bulgur? Bulgur is an extremely nutritious whole grain that's a staple in Middle Eastern and Mediterranean cuisines. It's soft and chewy, but firm enough to hold its own in a pot of chili. When you make this chili in advance, the bulgar will really soak up all the chili flavors and will be extra delicious when it's reheated the next day.

I was NOT convinced of bulgur when I read this, but I can't wait to put my own twist on this in the future. – Keisha I.

Bulgur Chili

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 1 bell pepper, diced

• 2 jalapeños, minced

• 4 cloves garlic, minced or pressed

• 3 tablespoons chili powder

• 2 teaspoon cumin

• 1 teaspoon oregano

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cayenne

• 3/4 cup bulgur

• 1 28oz can crushed fire-roasted tomatoes

• 1 15oz can diced fire-roasted tomatoes

• 1 15oz can of black beans

• 1 15oz can red kidney beans

• 1 cup of corn kernels, frozen

• shredded cheese, optional, for serving

• 1 avocado, optional, for serving

• 1 bunch green onions, optional, for serving

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Directions

Utilities: one large Dutch oven or heavy-bottomed pot

1. Over medium-high heat, add the olive oil, onion, bell pepper, and jalapeños and cook until just softened, about 3 minutes.

2. Add the garlic, chili powder, cumin, oregano, cinnamon, and cayenne and stir for about 30 seconds.

3. Add the bulgur, cans of tomatoes, salt to taste, and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Add the beans, including their liquid, and corn, then continue to simmer until the bulgur is tender and the chili is beginning to thicken, about 10 to 15 minutes.

4. Serve hot with toppings of your choice.