Name: Quick Bulgur Chili
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Ingredients: Thick slice of sweet onion chopped; 2 small to medium bell peppers chopped (I used 1 red and 1 green); 1 small can (8.5oz corn undrained); 1 can (15oz kidney beans drained and rinsed); 2 teaspoon chili powder; 1 teaspoon cumin; 1 tablespoon dried cilantro; 1-2 teaspoon hot sauce (to taste); 1 teaspoon lime juice; ½ cup 80g uncooked bulgur; 1 cup water

I whipped this up today with some aging peppers and a few cans I found in my pantry. We didn't go grocery shopping yet, I only had a small bit of onion yet and had to use kidney beans when I really wanted black but this worked out better then expected. Lunch is such a great time for me to experiment as the husband and toddler are normally ok with sandwiches. That's when I decide to have fun. 🙂

Here's what I did but this is the kind of meal I'd change slightly every time I make it.

Ingredients

Thick slice of sweet onion chopped
2 small to medium bell peppers chopped (I used 1 red and 1 green)
1 small can (8.5oz) corn undrained
1 can (15oz) kidney beans drained and rinsed
2 teaspoon chili powder
1 teaspoon cumin
1 tablespoon dried cilantro
1-2 teaspoon hot sauce (to taste)
1 teaspoon lime juice
½ cup (80g) uncooked bulgur
1 cup water

Instructions

Spray a a medium to large pot with non-stick cooking spray and heat over medium high heat. Add the onion, sprinkle with a bit of kosher salt and cook until just browning.

Add the peppers, stir i cooking for about a minute. Then add all the remaining ingredients. Bring to a boil then cover and lower to a simmer. Cook for 20 minutes without lifting the lid!

Uncover, stir, scoop out a cup and top with a bit of shredded cheese and cilantro. I packed up the other 3 servings for lunches. This one will freeze well.

📖 Recipe