Servings: 4 (click to scale)
Ingredients
- 1 ea. red bell peppers 1/4 in diced
- 1 ea. green bell pepper 1/4 in diced
- 2 ea. fresh garlic minced
- 1/2 cup fresh cilantro chopped
- 1 ea. yellow onion 1/4 in diced
- 1 15.5 oz. can kidney beans drained, rinsed
- 1 15.5 oz. can Great Northern beans drained, rinsed
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 2 Tbsp canola oil
- 1 15 oz. can crushed tomatoes
- 3/8 cup bulgur wheat
- 3/4 cup water
- 1/4 tsp ground black pepper
- 1/4 tsp kosher salt
- 4 Tbsp shredded cheddar cheese
Instructions
- Rinse uncut produce in fresh water. Prep and set aside.
- Dice the peppers. Slice the tops of the pepper, remove seeds and slice into ¼ inch strips. Stack the strips and dice into ¼ inch pieces.
- Mince garlic, dice onions and chop cilantro. Clean and mince the serrano pepper. Drain and rinse beans.
- Heat one large sauce pot over high heat. Add canola oil, swirl pan to coat. Add the onions, garlic and peppers. Cook for 5-7 minutes until the onions become translucent. Add the beans, tomatoes and seasoning. Reduce heat and simmer. In a separate pot, add water and cracked bulgur to pan. Bring to a boil. Cover and simmer for 7-10 minutes or until water is absorbed.
- Once cooked, add the bulgur to the chili. Stir in the cilantro. Season with salt and pepper.
- Divide equally into four serving bowls. Top with 1 Tablespoon of shredded cheddar each. Serve immediately.
Nutrition
Serving: 1.5cups | Calories: 458kcal | Carbohydrates: 69g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Sodium: 729mg | Fiber: 21g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Leave a Reply
You must be logged in to post a comment.