Bean & Bulgur Chili
Total TimePrep: 25 min. Cook: 40 min.
Makes10 servings (3-1/2 quarts)
This thick and hearty chili was delicious! I also liked the fact that it made a big batch, so I could freeze some for the two of us to enjoy at a later date. This is something I'll definitely make again!
I really enjoyed this recipe. I didn't have any meat and REALLY wanted chili, and this was a great choice. Spiced it up a little with Sriracha and might add some cayenne or red pepper flakes next time, but really very satisfying. And, since it made so much, we now have a very welcome set of single servings to freeze. Convenient!
I made this for a weeknight dinner and it was a great standard recipe for vegetarian chili - I omitted bulgur (but will try next time) and just served over elbow mac. Delish!
Great chili. No cinnamon or allspice. Just add the bulgur to the chili. No need to cook it seperate. Give it a little more broth to compensate what the bulgur will soak up.
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Fantastic! The bulgur, once cooked, adds a surprising nutty taste and a pleasing texture to the chili. For my second batch, I used mildly hot peppers and the result was equally delicious. I actually made a triple batch and canned some for the winter (freezing would work just as well). Absolutely worth the time!
Absolutely will make again! The flavor and texture of this chili beats any chili that I've tasted. Plus, it's so healthy for you. I did add some cumin. Even my husband liked it (which is hard to find something new that he likes).
I absolutely loved this chili recipe. Made it last night -- easy -- followed it exactly - didn't even have to adjust any seasonings -- each of my family members had more than one serving. Great Recipe.