Best 9 Bulgur Chili Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Bulgur Chili: A Wholesome Delight for Every Taste**

Indulge in a culinary journey of flavors with our diverse selection of bulgur chili recipes. Embark on an adventure of tastes, textures, and aromas as you explore three unique chili variations, each offering a distinct flavor profile to tantalize your taste buds. From the classic hearty chili with its medley of beans, tomatoes, and spices, to a vegetarian feast bursting with colorful vegetables and a luscious sweet potato chili with hints of maple syrup, our recipes cater to every palate and dietary preference. Prepare to satisfy your cravings with these easy-to-follow guides that transform simple ingredients into a hearty and comforting meal.

Check out the recipes below so you can choose the best recipe for yourself!

BEAN & BULGUR CHILI



Bean & Bulgur Chili image

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

2 large onions, chopped
2 celery ribs, chopped
1 large green pepper, chopped
4 teaspoons olive oil
4 garlic cloves, minced
1 large carrot, shredded
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon coarsely ground pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) vegetable broth
1/3 cup tomato paste
1 cup bulgur
Optional: Sour cream, fresh corn, chopped red onion and sliced jalapeno peppers

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

BULGUR CHILI



Bulgur Chili image

This vegetarian chili is zesty, but it also offers a slight hint of sweetness. Because it doesn't have to simmer for hours like other chili recipes, it's ideal for serving to drop-in visitors. -Jeraldine Hall of Ravenden Springs, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 9 servings.

Number Of Ingredients 16

3/4 cup bulgur
2 cups boiling water
1-1/2 cups finely chopped green peppers
1 large onion, chopped
2 teaspoons canola oil
2 cups reduced-sodium tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 to 3 tablespoons chili powder
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
3/4 cup shredded reduced-fat cheddar cheese

Steps:

  • Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry., In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 657mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

HEALTHY CHILI BEAN AND BULGUR BURGERS



Healthy Chili Bean and Bulgur Burgers image

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

1/2 cup whole-kernel bulgur wheat
2 tablespoons vegetable oil
1 tablespoon tomato paste
1 teaspoon chili powder
1/2 teaspoon ground cumin
Large pinch cayenne pepper
1/4 cup reduced-fat sour cream
Zest and juice of 1 lime
Kosher salt
One 15-ounce can kidney beans, rinsed
1/3 cup shredded Mexican-blend cheese, plus more for sprinkling, optional
2 tablespoons breadcrumbs
2 scallions, sliced
Cooking spray
1 ripe avocado
4 whole-wheat English muffins, split
1 cup sprouts, such as broccoli or alfalfa

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.

BULGUR CHILI



Bulgur Chili image

Healthy meat-free chili.

Provided by Brian Yogerst

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h18m

Yield 10

Number Of Ingredients 19

2 cups water
1 cup bulgur
1 tablespoon olive oil
2 cups shredded carrots
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ jalapeno pepper, seeded and minced
2 cloves garlic, minced, or more to taste
5 cups reduced-sodium tomato juice
2 (16 ounce) cans kidney beans
2 (16 ounce) cans black beans
1 (28 ounce) can petite diced tomatoes, undrained
1 (8 ounce) can low-sodium tomato sauce
2 tablespoons chili powder
2 tablespoons taco seasoning
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper

Steps:

  • Pour water and bulgur into a saucepan. Bring to a boil; cover and simmer until tender, 12 to 15 minutes. Drain off excess water.
  • Heat olive oil in a large pot over medium heat. Add carrots, onions, green bell pepper, red bell pepper, and jalapeno pepper; cook and stir until softened and starting to brown, 5 to 10 minutes. Stir in garlic; cook and stir until fragrant, 1 to 2 minutes.
  • Stir cooked bulgur, tomato juice, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, taco seasoning, cumin, cayenne, and pepper into the pot. Bring to a boil; reduce heat and simmer until flavors combine, 20 to 30 minutes.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 56.1 g, Fat 2.7 g, Fiber 17.8 g, Protein 14.8 g, SaturatedFat 0.4 g, Sodium 848.1 mg, Sugar 9.2 g

CHILI BEAN-AND-BULGUR CAKES



Chili Bean-and-Bulgur Cakes image

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

1/2 cup whole-kernel bulgur wheat
2 tablespoons vegetable oil
1 tablespoon tomato paste
1 teaspoon chili powder
1/2 teaspoon ground cumin
Large pinch cayenne pepper
1/4 cup reduced-fat sour cream
Zest and juice of 1 lime
Kosher salt
One 15-ounce can kidney beans, drained and rinsed
1/3 cup shredded Mexican blend cheese, plus extra for sprinkling
2 tablespoons breadcrumbs
2 scallions, sliced
Cooking spray
1 small romaine heart, finely shredded

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

HEARTY SLOW-COOKER BULGUR CHILI



Hearty Slow-Cooker Bulgur Chili image

Chewy, hearty bulgur serves as a terrific meat substitute in this warm, comforting vegetarian chili that's made all the more robust with some good solid glugs of strong coffee.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 19

3/4 cup bulgur wheat
2 cups yellow onion (diced)
2 cups sliced white button mushrooms
1/2 cup red bell pepper (diced)
2 cloves garlic (minced)
1 cup vegetable broth
1 cup strong brewed coffee
1 14 oz. can diced tomatoes
1 14 oz. can kidney beans (drained)
1 14 oz. can pinto beans (drained)
2 tablespoons brown sugar
1 tablespoon cocoa powder
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried oregano
1/2 teaspoon red cayenne pepper (or to taste)
Bay leaf
1/2 teaspoon salt (or to taste)
A few turns fresh ground black pepper

Steps:

  • Place the bulgur in a medium bowl and pour two cups boiling water over the top. Let soak for 15 minutes, then drain and squeeze the bulgur dry.
  • Add the bulgur along with all of the other ingredients to your slow cooker/Crock Pot. Stir. Cook on low for 8 hours and add additional salt and black pepper to taste. Remove bay leaf and serve with your favorite chili toppings. We like it topped with shredded sharp cheddar and Monterey Jack cheese, sour cream, and a little cilantro.

ANCHO, BEEF, AND BULGUR CHILI



ANCHO, BEEF, AND BULGUR CHILI image

Categories     Beef     Stuffing/Dressing

Yield 4 servings

Number Of Ingredients 15

1 Tbsp plus 1 tsp olive oil
1 large onion, coarsely chopped
1 green bell pepper, diced
1-2 serrano chilies, stemmed, halved, seeded, and chopped
3 garlic cloves, sliced thinly
1 1/2 tsp ground cumin
1 tsp ancho chili powder
3/4 tsp dried oregano
1/2 tsp cinnamon
1/3 cup bulgur wheat
1 lb 90% lean ground sirloin
1 can (15 oz) plumb tomatoes in pure
1 can (15 oz) black beans, rinsed and drained
1 tsp coarse salt
lime wedges

Steps:

  • 1. In a 5-quart pot, heat the oil on medium. Add the onion, bell pepper, serranos, and garlic; cook, stirring occasionally, until the onion is golden grown and the peppers are tender, about 10 minutes. 2. Add the spices and cook, stirring for 1 minutes to to lightly toast them. Stir in the bulgur. Add the beef and cook, breaking it up with a spoon, until it's no longer pink, about 3 minutes. 3. Stir in the tomatoes and their puree, the beans, 1/2 cup water, and salt; bring to a simmer. Cover and cook until the flavors are blended and the meat and bulgur are tender, about 30 minutes. Serve with lime wedges.

BULGUR BEAN CHILI



Bulgur Bean Chili image

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

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(s) black beans, rinsed
1 can(s) great northern beans, rinsed
1 can(s) garbanzos, rinsed
1 can(s) kidney beans, rinsed
2 can(s) 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

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.

VEGETARIAN BULGUR CHILI



VEGETARIAN BULGUR CHILI image

Categories     Bean     Vegetable     Side     Stew     Vegetarian

Number Of Ingredients 20

1 tablespoon olive or canola oil
2 onions, chopped
2 green & or red peppers, chopped
3 cloves garlic, crushed
2 cups mushrooms, sliced
1 can 19 oz red kidney beans, drained & rinsed
1 can 19 oz chick peas, drained & rinsed
1/2 cup uncooked bulgur
28 oz can stewed tomatoes
1 cup bottled salsa ( mild or medium)
1/2 cup water
2 tsp salt
½ tsp pepper
1 tbsp chili pepper
1 tsp basil
½ tsp oregano
¼ tsp cayenne
1 tbsp cocoa ( baking cocoa, unsweetened)
1 tsp sugar
½ tsp ground cumin

Steps:

  • Heat oil in a large pot. Saute onions, pepper and garlic for 5 minutes on medium heat. Add mushrooms and sauté 5 minutes longer. Add remaining ingredients, bring to a boil and simmer, covered for 25 to 30 minutes. if desired , add 1 can drained corn niblets. Enjoy

Tips:

  • Use a variety of beans and lentils. This will give your chili a more complex flavor and texture.
  • Don't be afraid to experiment with different spices. Chili is a versatile dish that can handle a wide range of flavors. Try adding cumin, coriander, or smoked paprika for a unique twist.
  • Let your chili simmer for as long as possible. This will help the flavors to meld and develop.
  • Serve your chili with a variety of toppings. Some popular options include shredded cheese, sour cream, avocado, and chopped cilantro.

Conclusion:

Bulgur chili is a delicious and hearty dish that is perfect for a cold night. It is also a great way to use up leftover bulgur. This recipe is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give bulgur chili a try.

Related Topics