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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
4 1/2 cups canned no-salt-added chicken broth, undiluted and divided |
3/4 cup bulgur, uncooked |
vegetable cooking spray |
2 teaspoons olive oil |
1 cup chopped onion |
1/2 cup chopped green pepper |
2 jalapeno peppers, seeded and minced |
2 cloves garlic, minced |
1 1/2 cups water |
2 (14 1/2-ounce) cans no-salt-added stewed tomatoes |
1 (15-ounce) can no-salt-added pinto beans, drained |
1/4 cup no-salt-added tomato paste |
2 tablespoons chili powder |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
2 cups peeled, diced potato |
Directions:
1. Bring 1 cup chicken broth to a boil in a medium saucepan; add bulgur. Cover and let stand 10 minutes or until liquid is absorbed.
2. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 3 ingredients; saute until tender. Add bulgur, remaining 3 1/2 cups chicken broth, water, and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 hour and 10 minutes or until thickened.
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