Kidney beans and bulgur give this hearty vegetarian chili a meaty texture. The amount of chipotle we call for yields a medium level of spice; use more or less to suit your family's taste. We like boxed, finely chopped tomatoes here (Pomi brand), but you can use canned unsalted crushed tomatoes.
2 tablespoons olive oil
1 cup chopped onion
5 minced garlic cloves
1/2 cup uncooked bulgur
2 tablespoons chopped canned chipotle chiles in adobo sauce
1 teaspoon ground cumin
3 cups unsalted vegetable stock
1 (26.46-oz.) box finely chopped tomatoes (such as Pomì brand)
1 (15-oz.) can drained unsalted kidney beans
1 1/4 teaspoons kosher salt
6 tablespoons sour cream
6 tablespoons cilantro leaves
Added sugars 0g
Calcium 6% DV
Potassium 10% DV
How to Make It
Heat olive oil in a large Dutch oven over medium-high. Add chopped onion and minced garlic cloves; sauté 5 minutes. Add uncooked bulgur, chopped canned chipotle chiles in adobo sauce, and ground cumin; cook 1 minute, stirring constantly. Add unsalted vegetable stock, 1 box finely chopped tomatoes (such as Pomì brand), 1 can drained unsalted kidney beans, and 1 1/4 tsp. kosher salt. Bring to a simmer; reduce heat to medium-low, and cook 15 minutes or until bulgur is tender.
Ladle about 1 cup chili into each of 6 bowls; top each serving with 1 Tbsp. sour cream and 1 Tbsp. cilantro leaves.
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