Best 4 Chili Bean And Bulgur Cakes Recipes

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**Indulge in a Culinary Delight: Explore the World of Chili Bean and Bulgur Cakes**

Embark on a tantalizing culinary journey with our collection of chili bean and bulgur cake recipes. These delectable patties offer a symphony of flavors and textures, combining the heartiness of chili beans, the nutty goodness of bulgur, and a burst of spices that dance on your palate. From classic skillet-fried cakes to oven-baked and air-fryer variations, our recipes cater to every cooking preference. Whether you're hosting a casual brunch, planning a potluck feast, or simply seeking a satisfying weeknight meal, these chili bean and bulgur cakes promise to delight your taste buds. Prepare to be captivated by their irresistible charm as you explore our diverse selection of recipes.

Let's cook with our recipes!

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 Canada

Categories     beans,cheese,Healthy,Legumes,rice and grain

Time 40m

Yield 4 servings

Number Of Ingredients 15

½ cup whole-kernel bulgur wheat
2 Tbsp vegetable oil
1 Tbsp tomato paste
1 tsp chili powder
½ tsp ground cumin
Large pinch cayenne pepper
¼ cup reduced-fat sour cream
Zest and juice of 1 lime
Kosher salt
1 15-oz can kidney beans, drained and rinsed
⅓ cup shredded Mexican blend cheese, plus extra for sprinkling
2 Tbsp breadcrumbs
2 scallions, sliced
Cooking spray
1 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.

BEAN CAKES



Bean Cakes image

Provided by Food Network

Categories     dessert

Yield 4 servings of 4 pancakes each

Number Of Ingredients 11

2 cups black beans (see recipe above), drained
1 tablespoon cilantro, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small garlic clove, minced
1 small onion, finely chopped
2 large eggs, beaten
1/2 cup flour plus more if needed
Vegetable oil
Sour cream and fresh or jarred salsa as an accompaniment

Steps:

  • In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.;

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

Tips:

  • Soak the bulgur in hot water for 10 minutes before cooking. This will help it to soften and cook more evenly.
  • Use a food processor to pulse the cooked bulgur, beans, and onion until the mixture is finely chopped but not pureed. This will give the cakes a nice texture.
  • Add in the seasonings, herbs, and spices to taste. You can also add in some grated cheese or crumbled tofu for extra flavor.
  • Form the mixture into 8-10 patties and cook them in a pan with a little oil until they are browned on both sides and cooked through.
  • Serve the cakes with your favorite dipping sauce, such as salsa, guacamole, or tzatziki.

Conclusion:

These Chili Bean and Bulgur Cakes are a delicious and healthy way to enjoy a meatless meal. They are packed with protein and fiber, and they are also a good source of vitamins and minerals. They can be served as an appetizer, main course, or snack, and they are perfect for parties and potlucks. So next time you are looking for a quick and easy recipe that is also healthy and delicious, give these Chili Bean and Bulgur Cakes a try!

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