Jennifer Causey
Serves 6 (serving size: about 1 1/4 cup chili)

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.

How to Make It

Step 1

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.

Step 2

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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