• By Dana Sparks

Making Mayo’s Recipes: Cracked wheat chili

March 23, 2017

Try this quick, zesty vegetarian chili packed with bell peppers, bulgur wheat, beans, tomatoes and spices. The bulgur wheat looks like ground beef and adds a lot of fiber. As a result, this healthy vegetarian chili looks a lot like traditional chili.

Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App

Journalists: The broadcast-quality video (1:50) is in the downloads.

Ingredients

  1. 2 teaspoons olive oil
  2. 2 cups chopped onion
  3. 1 cup chopped green bell pepper
  4. 1 cup chopped red bell pepper
  5. 6 cloves minced garlic
  6. 4 cups water
  7. 1 1/2 cups dry bulgur wheat
  8. 1 can (15 ounces) kidney beans, drained
  9. 1 can (15 ounces) black beans, drained
  10. 1 can (14 1/2 ounces) diced tomatoes
  11. 1 1/2 tablespoons chili powder
  12. 1 tablespoon dried oregano
  13. 1 teaspoon ground cumin
  14. 1 teaspoon garlic powder
  15. 1 teaspoon onion powder
  16. 1 teaspoon kosher salt
  17. 1/2 teaspoon cayenne pepper

Directions

In a medium soup pot, heat oil on medium-high heat. Add the onion, bell peppers and garlic. Saute for about 5 minutes, stirring frequently. Add the water, bulgur, kidney beans, black beans, tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, salt and cayenne pepper. Bring to a boil, stirring frequently. Boil for about 10 minutes. Reduce heat and simmer, uncovered, for about 10 minutes until the mixture thickens slightly as the water is absorbed into the bulgur.

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