1 (15-ounce) can no-salt-added pinto beans, drained
1/4 cup no-salt-added tomato paste
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cups peeled, diced potato
How to Make It
Bring 1 cup chicken broth to a boil in a medium saucepan; add bulgur. Cover and let stand 10 minutes or until liquid is absorbed.
Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 3 ingredients; saute until tender. Add bulgur, remaining 3 1/2 cups chicken broth, water, and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 hour and 10 minutes or until thickened.
Oxmoor House Cooking Light Collection
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