Yield
9 servings (serving size: 1 cup chili, 1 tablespoon monterey jack cheese, 1 tablespoon cheddar cheese and 1 tablespoon sour cream)

How to Make It

Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); sauté 3 minutes. Stir in water, bulgur, tomatoes, and tomato purée; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes. Ladle chili into each of 9 bowls; top with cheeses and sour cream.

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