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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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âThis is absolutely delicious and really sticks with you.â Bulgur and kidney beans bring plenty of fiber to this hearty and full-flavored dish from Iola Egle of Bella Vista, Arkansas. Ingredients:
1 cup bulgur |
1 cup boiling water |
1 pound ground beef |
1 large onion, chopped |
1 medium green pepper, chopped |
2 cans (14-1/2 ounces each) reduced-sodium beef broth |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1/2 cup water |
1 tablespoon chili powder |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1/8 teaspoon cayenne pepper |
Directions:
1. Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed.
2. In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the broth, beans, tomatoes, tomato sauce, water and seasonings.
3. Drain bulgur; stir into chili and bring to a boil. Reduce heat; cover and simmer for 1 hour. Yield: 6 servings (2-1/4 quarts).
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