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bulgur bean chili

(1 rating)
bluellies avatar
Recipe by
Maureen Herrell
@bluellies
Peculiar, MO

I was a vegetarian for years and this chili is the result. It's my go-to chili recipe, I always freeze some for later. Be sure to use a pure chile powder, not a blend. My favorite is ancho, but if you like chipotle that's also readily available.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For bulgur bean chili

  • 2 Tbsp
    olive oil
  • 2
    zucchini, chopped
  • 1
    red bell pepper, chopped
  • 6
    garlic cloves, minced
  • 2 Tbsp
    ancho chile powder or other pure chili powder
  • 1 Tbsp
    cumin
  • 1/2 Tbsp
    smoked paprika
  • 1/2 tsp
    cayenne pepper, more or less to taste
  • 1/2 c
    bulgur wheat, course cut
  • 1 can
    black beans, rinsed
  • 1 can
    great northern beans, rinsed
  • 1 can
    garbanzos, rinsed
  • 1 can
    kidney beans, rinsed
  • 2 can
    diced tomatoes
  • 2 Tbsp
    soy sauce
  • 2 c
    water, more or less
  • 1 1/3 c
    frozen corn (i use fire roasted)
  • salt, to taste

How To Make bulgur bean chili

  • 1
    Open all beans, rinse, set aside. Measure seasonings and put in ramekin, put garlic in separate one. In large pot heat 2 tablespoons oil over medium heat. Chop veggies and place in pot, cooking for 4 minutes.
  • 2
    Add garlic to pot, stir. Add spices and toast with veggies for 2 minutes, stirring often. Add bulgur, undrained tomatoes, and beans. Add soy sauce to water, then add to pot. Salt to taste. Mix well, and bring to boil (still over medium). Add in corn. Turn heat to low and simmer, stirring frequently, until bulgur is cooked, about 30 minutes.
  • 3
    The bulgur will settle, it's very important to scrape the bottom of the pot when stirring.
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