White Bean Chili with Jalapeno Bulgur |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
A refreshing chili recipe with a little spice Ingredients:
1/2 cup bulgur wheat |
2 tablespoons olive oil |
1 large onion, chopped |
1 green bell pepper, chopped |
2 cloves garlic, chopped |
1 teaspoon ground cumin |
1 teaspoon chili powder |
14 1/2 ounce diced tomatoes |
30 ounce cannellini beans, rinsed |
1 tablespoon fresh lemon juice |
2 scallions, thinly sliced |
1 pepper pepper jalapeño seeded and chopped |
Directions:
1. 1. Bring 1 cup water to a boil. Add the bulgur and simmer, covered, until all the water is absorbed and the bulgur is tender, 12 to 15 minutes.
2. 2. Meanwhile, heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook until tender, 6 to 8 minutes.
3. 3. Add the garlic, cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, 1 to 2 minutes.
4. 4. Add the tomatoes and their liquid and 1 1/2 cups water. Bring to a boil. Add the beans and simmer until slightly thickened, 8 to 10 minutes.
5. 5. Stir the lemon juice, scallions, jalapeño, remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper into the bulgur.
6. 6. Divide the chili among bowls and top with the bulgur.
|
|