Have you ever cooked with bulgur? I bought it on a whim recently while strolling through the grocery store. It caught my eye because I’ve never cooked with it (let alone even tasted it) so I was excited and curious to try it out. Upon doing a little research, I found that bulgur is a cereal food made from many different wheat species, and can be used to substitute rice or couscous. I went looking for recipe ideas and found a vegan chili from Naturally Ella. I used that as a guideline and couldn’t resist tossing in a few more veggies. It’s worth noting that I bought quick-cooking bulgur, cutting the cooking time way down (about 10-15 minutes instead of 45). If you have regular bulgur, you’ll need to let it simmer longer. I found it to be a wonderful substitute for the meat you’d find in traditional chili – it really thickened it up and made it hearty. Hope you enjoy too!
Adapted from Naturally Ella
1 green pepper
3 cloves garlic
1 1/2 cups corn (I used frozen)
8 oz. cherry tomatoes
15 oz. can kidney beans, rinsed and drained
2/3 cup bulgur (or 1/2 cup for less thick)
15 oz. can tomato sauce (1 1/2 cups)
3 cups vegetable broth
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper (more for a bigger kick)
Prep veggies: dice onion, bell pepper, carrot, zucchini, mince garlic, and halve tomatoes.
In a stockpot over medium-high heat, sauté onion, bell pepper, carrot, zucchini, and garlic for about 7-8 minutes.
Add corn, tomatoes, and spices. Sauté another 3 minutes.
Add 3 cups broth, tomato sauce, bulgur, and beans. Bring to a boil, then reduce heat and let simmer for 15 minutes, stirring occasionally, until bulgur is cooked. (Or about 45 minutes if using regular bulgur.)
It will become very thick as the bulgur absorbs the liquid, and even more after sitting a bit. Add more broth/water to thin it out if desired.