ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Garden Chili

Yield 9 servings (serving size: 1 cup chili, 1 tablespoon monterey jack cheese, 1 tablespoon cheddar cheese and 1 tablespoon sour cream)
This is best made the day of the party. It thickens over time because the bulgur absorbs some of the liquid. If the chili gets too thick, reheat over medium heat, adding water for desired consistency.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped mushrooms
  • 3 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons chili powder
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon ground cumin
  • 2 cups water
  • 1/2 cup uncooked bulgur or cracked wheat
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (10 3/4-ounce) can tomato purée
  • 1 cup frozen whole-kernel corn
  • 1 (16-ounce) can cannellini beans or other white beans, drained
  • 1 (16-ounce) can red beans, drained
  • 9 tablespoons (2 1/4 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 9 tablespoons (2 1/4 ounces) shredded reduced-fat sharp cheddar cheese
  • 9 tablespoons low-fat sour cream

Nutrition Information

  • calories 267
  • caloriesfromfat 29 %
  • fat 8.6 g
  • satfat 3.7 g
  • monofat 3 g
  • polyfat 1.2 g
  • protein 13.4 g
  • carbohydrate 38.2 g
  • fiber 7 g
  • cholesterol 16 mg
  • iron 3.9 mg
  • sodium 520 mg
  • calcium 206 mg

How to Make It

  1. 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.