Best 4 Bean Bulgur Chili Recipes
Indulge in a culinary journey with our tantalizing bean and bulgur chili recipes, a symphony of flavors that will warm your soul and tantalize your taste buds. Embark on a flavor-packed adventure as we explore a diverse range of chili creations, each bursting with unique ingredients and culinary flair. From the classic and comforting traditional chili to the innovative and exciting variations, we have curated a collection of recipes that cater to every palate. Prepare to be captivated by the hearty and wholesome vegetarian chili, a meatless marvel that proves plant-based dishes can be just as satisfying. For those seeking a smoky and robust flavor profile, the chipotle chili awaits, infused with the heat of chipotle peppers and the richness of dark chocolate. If time is of the essence, our quick and easy chili is your savior, a speedy recipe that delivers maximum flavor in minimal time. And for a taste of Tex-Mex fusion, the taco chili beckons, blending the bold flavors of Mexican cuisine with the comforting warmth of chili.
Here are our top 4 tried and tested recipes!
BEAN & BULGUR CHILI
Come in from the cold to a piping hot bowl of this zesty bulgur and bean chili. The bulgur adds great texture and heartiness, so you won't miss the meat. -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 21
Steps:
- In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer., Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with desired toppings.
Nutrition Facts : Calories 240 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 578mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges
HEALTHY CHILI BEAN AND BULGUR BURGERS
Don't let these veggie burgers fool you: They may look like fried-chicken sandwiches, but they're actually packed with plant protein and fiber and flavor! We love the simple broiler method for cooking the patties. A light coating of cooking spray makes the outside come out nice and crunchy.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring the bulgur and 1 1/2 cups water to a boil in a small saucepan. Reduce the heat to medium-low, cover and simmer until tender, 10 to 12 minutes. Strain, and let cool completely.
- Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne, and whisk until the oil is yellow and the spices are fragrant, about 45 seconds. Let the chili oil cool to room temperature.
- Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl. Refrigerate until ready to serve.
- Position an oven rack at the top of the oven, and preheat the broiler. Line a baking sheet with foil. Mash the beans, cooked bulgur, cheese, breadcrumbs, scallions, chili oil and 1/2 teaspoon salt with a potato masher in a large bowl until the mixture is well combined and holds together when squeezed. Form into 4 uniform patties about 3/4 inch thick.
- Arrange the patties on the prepared baking sheet, and generously coat each with cooking spray. Broil until a golden-brown crust forms, 4 to 5 minutes. Remove the baking sheet from the broiler, flip each patty with a metal spatula and coat the tops with cooking spray. Broil until the tops are golden brown, 4 to 5 minutes more.
- Halve, pit and slice the avocado. Put each patty on a muffin bottom and sprinkle with additional cheese if using; top with some sour cream-lime sauce, avocados and sprouts, and sandwich with the muffin top.
CHILI BEAN-AND-BULGUR CAKES
Chili meets falafel in these flavor-packed, fiber-filled cakes. Bulgur is red wheat that has been parboiled, dried and either cracked or left whole. It has a nutty flavor and is a good source of plant protein.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the bulgur with 1 1/2 cups of water in a small saucepan. Bring to a boil, reduce heat to medium low, cover and simmer until tender, 10 to 12 minutes. Drain off the excess water and cool the bulgur completely.
- Heat the oil in a small skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne and whisk until the oil is yellow and the spices are fragrant, about 45 seconds. Remove from the heat and let the chili oil cool to room temperature.
- Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl. Refrigerate until ready to serve.
- Position an oven rack at the top of the oven and preheat the broiler. Line a baking sheet with foil. Combine the beans, cooked bulgur, cheese, breadcrumbs, 1 scallion, chili oil and 1/2 teaspoon salt in a large bowl. Use a potato masher to mash and combine the mixture until it holds together when squeezed. Form into 8 uniform cakes about 3/4-inch thick.
- Arrange the cakes on the prepared baking sheet and generously coat each with cooking spray. Broil until a golden-brown crust forms, 3 to 4 minutes. Remove the baking sheet from the broiler and use a metal spatula to flip each cake. Coat the tops of the cakes with cooking spray and continue to broil until the tops are golden brown, 3 to 4 minutes.
- Spread the romaine on a platter, transfer the chili cakes to the platter, drizzle with the sour cream mixture and sprinkle with cheese and the remaining scallion.
Nutrition Facts : Calories 270 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 370 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 10 grams, Sugar 3 grams
BULGUR BEAN CHILI
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.
Provided by Maureen Herrell
Categories Other Main Dishes
Time 1h
Number Of Ingredients 18
Steps:
- 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.
Tips:
- Utilize pantry staples: This recipe is a great way to use up pantry staples like canned beans, canned tomatoes, and bulgur.
- Add your favorite chili seasonings: Feel free to add your favorite chili seasonings to this recipe, such as cumin, chili powder, or paprika.
- Make it a one-pot meal: This recipe can easily be made in one pot, making it a quick and easy weeknight meal.
- Add vegetables: Feel free to add your favorite vegetables to this recipe, such as diced bell peppers, onions, or zucchini.
- Serve with your favorite toppings: Serve this chili with your favorite toppings, such as shredded cheese, sour cream, or avocado.
Conclusion:
This bean bulgur chili is a hearty, flavorful, and satisfying meal that is perfect for a cold night. It is also a great way to use up pantry staples and leftovers. With its simple ingredients and easy preparation, this chili is sure to become a family favorite.
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