Cracked wheat chili
The bulgur wheat in this chili adds a lot of fiber, and it looks like ground beef. As a result, this healthy vegetarian chili looks like traditional chili.
Nutrition Facts
Serving Size: 1 1/2 cups
Calories: 158
Serving size
1 1/2 cups
Calories
158
Monounsaturated fat
1 g
Saturated fat
0 g
Total fat
2 g
Sodium
492 mg
Cholesterol
0 mg
Dietary fiber
9 g
Protein
7 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 12)
- 2 teaspoons olive oil
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 6 cloves minced garlic
- 4 cups water
- 1 1/2 cups dry bulgur wheat
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) black beans, drained
- 1 can (14 1/2 ounces) diced tomatoes
- 1 1/2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
Directions
In a medium soup pot, heat oil on medium-high heat. Add the onion, bell peppers and garlic. Saute for about 5 minutes, stirring frequently. Add the water, bulgur, kidney beans, black beans, tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, salt and cayenne pepper. Bring to a boil, stirring frequently. Boil for about 10 minutes. Reduce heat and simmer, uncovered, for about 10 minutes until the mixture thickens slightly as the water is absorbed into the bulgur.
