Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 1998


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

267 calories; calories from fat 29%; fat 8.6g; saturated fat 3.7g; mono fat 3g; poly fat 1.2g; protein 13.4g; carbohydrates 38.2g; fiber 7g; cholesterol 16mg; iron 3.9mg; sodium 520mg; calcium 206mg.