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1 1/2 cups bulgur ; uncooked
14 ounces red bell pepper ; roasted, from a jar, drained rinsed and chopped
2 1/2 teaspoons chili powder
30 ounces kidney beans ; rinsed, drained
4 cups vegetable broth ; divided
2 tablespoons lime juice
1 cup sour cream
58 ounces tomatoes ; diced (two 14.5 oz cans), undrained
2 teaspoons olive oil
2 medium onions ; red, chopped
4 cloves garlic ; minced
1 teaspoon cumin
1 teaspoon salt
Submitted by elnoob
A vegetarian chili served on top of bulgur.
Cal: 212 Fat: 4g Carbs: 37g Protein: 9g Fiber: 10g
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 12)
Directions
Heat 1 cup of the broth in a microwave on high heat for 2 minutes or until hot. Stir in the bulgur. Cover and refrigerate for 30 or until broth is absorbed.
Heat oil in a large skillet on medium heat. Cook the garlic and onion, stirring occasionally, for 4 to 5 minutes or until tender. Add the kidney beans, tomatoes with liquid, red peppers, remaining broth, cumin, 1 tsp of chili powder and salt. Increase heat to medium-high and bring to a simmer. Reduce heat and simmer, covered partially for 20-25 minutes, stirring occassionally, or until completely blended.
Combine lime juice and sour cream in a small bowl. Cover and refigerate until ready for use.
Reheat covered bulgur in a microwave on high power for 2 minutes or until warm. Fluff it with a fork. In each serving bowl, Mound 1/2 cup of bulger in the center, and spoon chili around it. Top with sour cream mixture, and sprinkle with remaining chili powder.
Heat oil in a large skillet on medium heat. Cook the garlic and onion, stirring occasionally, for 4 to 5 minutes or until tender. Add the kidney beans, tomatoes with liquid, red peppers, remaining broth, cumin, 1 tsp of chili powder and salt. Increase heat to medium-high and bring to a simmer. Reduce heat and simmer, covered partially for 20-25 minutes, stirring occassionally, or until completely blended.
Combine lime juice and sour cream in a small bowl. Cover and refigerate until ready for use.
Reheat covered bulgur in a microwave on high power for 2 minutes or until warm. Fluff it with a fork. In each serving bowl, Mound 1/2 cup of bulger in the center, and spoon chili around it. Top with sour cream mixture, and sprinkle with remaining chili powder.
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