The tomatoes should be peeled and seeded before chopping, and the bell
peppers cored and seed before chopping.
1. Transfer the kidney beans and the water in which they soaked to a
large heavy saucepan. Bring to a boil over high heat. Lower the heat and
continue boiling the beans, partially covered, until tender, about 1 hour.
Watch the water level and add more, if necessary to keep the beans from
2. Meanwhile, place the tomato juice in another saucepan and bring to a
boil over medium heat. Remove from the heat immediately and add the
bulgur to the juice. Cover and let stand for 15 minutes. It should be
slightly crunchy. Set aside.
3. Heat the olive oil in a large heavy pot over medium heat. Add the
onions and garlic and cook until the onions are translucent. Add the
celery, carrots, tomatoes, lemon juice and all the spices to the onions
and cook covered, until the vegetables are nearly tender, about 10 to 15
minutes. Add the bell peppers and continue cooking another 10 minutes.
4. Add the kidney beans, the water in which they cooked, and the bulgur
to the vegetables in the large pot. Stir the mixture thoroughly and
simmer for 20 minutes over low heat. The chili may be thick - add water
as necessary and stir occasionally making sure the bulgur does not stick
to the bottom of the pot.
- - - - - - - - - - - - - - - - - -
NOTES : We always double this recipes, so these notes appy to that
quantity(and it fills a huge pot!).
We usually add 1or 2 dried chipotle pepper to the pot of beans as
they cook, and then remove any large pieces and puree with some of
the liquid. Add back to the beans. We also usually add a 28-oz
can of crushed tomatoes to the mixture, and sometimes other types
of tomatoes (canned, chopped tomatoes with or without hot peppers
for example) because we like a fairly tomato-y flavor. We also
usually add some lime juice and other 'Mexican' seasonings. We
pretty much taste as it is simmering, and adjust seasonings until
it seems right.
Serve with salsa, hot sauce and shredded cheese for toppings.
The original recipe calls for a total of 3 tsp. of salt, 1 to boil
with the beans and 2 added with all the other seasonings. We
never use any, and nobody seems to notice. So this works out to
be very low sodium and low fat also!
Its fun to hear people ask what kind of meat we used!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 ~1 cup serving (26|
|Recipe Makes: 10 Servings|
|Calories from Fat: 55 (25%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 41.9mg||1 %|
|Potassium 507.1mg||13 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 25.7g|
|Protein 7.8g||11 %|
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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: 217
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