Try this Ancho, Beef, and Bulgur Chili recipe, or contribute your own.
Suggest a better description1. In a 5-quart pot, heat the oil over medium heat. Add the onion, bell pepper, serranos, and garlic and cook, stirring occasionally, until the onion its golden brown and the peppers are tender, about 10 minutes.
2. Add the cumin, ancho powder, oregano, and cinnamon and cook, stirring, for 1 minute to lightly toast them. Stir in the bulgur. Add the beef and cook, breaking it up with a spoon, until it's no longer pink, about 3 minutes.
3. Stir in the tomatoes and their puree, the beans, water, and salt and bring to a simmer. Cover and cook until the flavors are blended and the meat and bulgur are tender, about 30 minutes. Serve with lime wedges if desired.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 32 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 610.3mg | 21 % | |
Potassium 220mg | 6 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 15.2g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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