Bulgur Chili

Name: Bulgur Chili
Ingredients: 3/4 cup bulgur; 2 cups boiling water; 1-1/2 cups finely chopped green peppers; 1 large onion, chopped; 2 teaspoons canola oil; 2 cups reduced-sodium tomato juice; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce); 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (8 ounces) tomato sauce; 1 cup water; 2 to 3 tablespoons chili powder; 2 garlic cloves, minced; 1/2 teaspoon ground cumin; 1/8 to 1/4 teaspoon cayenne pepper; 3/4 cup shredded reduced-fat cheddar cheese

16 ingredients

2 steps

Ingredients

3/4 cup bulgur
2 cups boiling water
1-1/2 cups finely chopped green peppers
1 large onion, chopped
2 teaspoons canola oil
2 cups reduced-sodium tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 to 3 tablespoons chili powder
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
3/4 cup shredded reduced-fat cheddar cheese

Directions

1

Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
2

In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Sprinkle with cheese.