30 Minute Bean and Bulgur Chili

We finally made it through the fall crud.  This tenacious little virus swept its way through all four of us, Mr. Little Sis being the final victim.  I was long done with soup, but he still needed a little respiratory assistance.  Mr. Little Sis’ favorite form of respiratory assistance is spicy. And so, I whipped up some lunch (to avoid sharing with the ungrateful spicy-hating children) to give him a leg up. 30 minute bean and bulgur chili made a quick, spicy, and satisfying lunch for both of us.

Bean and bulgur you say? Those who’ve been playing along with us for a while will be familiar with the bean and bulgur combo, but if you’re new, check out this earlier post. The short version is that beans and bulgur together make a cheap, easy, and tasty substitute in a lot of recipes that traditionally use ground meat. I’ve found that making up a batch of bean and bulgur allows me to use it in a couple of dishes in the same week  with tasty and speedy results.  This chili was the second bean and bulgur dish of the week, after these burgers, so admittedly the 30 minutes does not include cooking the lentils and bulgur.  You could, however, use any bean and grain combo successfully – leftover rice and canned pintos? Great! This recipe is very forgiving and you should, as always, feel free to tweak according to your preferences and the ingredients you have on hand.

30 Minute Bean and Bulgur Chili

  • olive oil for the pot/panIMG_0323
  • 1 onion, chopped
  • 3 large cloves garlic, chopped
  • 3 c lentil/bulgur mixture
  • 1/4 t ground sage
  • 1/4 t salt
  • 1 green pepper, chopped
  • 1 can drained and rinsed black beans (or 1 1/2 c soaked and cooked)
  • 2 large cans diced tomatoes
  • 1 t salt
  • 1/2 t chipotle chili powder
  • 1 t chili powder
  • 1 t oregano

Warm olive oil in skillet over medium.  Add lentil bulgur mixture to skillet and LET IT SIT.  You are going for a little browning and crisping here.  If you stir too much, you will get neither. Check after you’ve given it a few minutes, add sage and 1/4 t salt to lentil/bulgur,  then stir/flip to brown the other sides. Warm olive oil in large pot.  Add chopped onions and saute until onions have softened and become a bit translucent.  Add garlic and cook until fragrant. Add green peppers. When lentil/bulgur mix is browned to your liking, transfer to pot with onions/peppers. Add spices and diced tomatoes.  Stir to incorporate.  Bring to simmer and let cook to meld flavors, about 15-20 minutes.  30 minute bean and bulgur chili.  Done and delish!

IMG_0311 IMG_0313

Advertisements

10 responses

  1. I’m girding myself against a long winter with soup and stew recipes for my slow cooker. This looks like a great addition, and a meatless version is a good idea. Glad to hear that you’re all feeling better after being walloped!

  2. It is cold and rainy here today, just perfect for a bowl of this delicious Chili. Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

  3. Pingback: Healthful Freezer Faves | my sister's pantry

  4. Pingback: Serrano Chilis and Dietary Supplements Recalled | my sister's pantry

  5. Pingback: Weekly Meal Plan 11/17-11/23healthy | my sister's pantry

  6. Pingback: Weekly Meal Plan 1/5-1/11/2015 | my sister's pantry

  7. Pingback: Weekly Meal Plan 9/14-9/20 | my sister's pantry

  8. Pingback: Weekly Meal Plan 1/17-1/23 | my sister's pantry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s