I was a little bit nervous about this at first because the I thought the chili would be bland. It's true, but putting the bulgur on top really adds a whole new level to the chili. I doubled up on the bulgur and gave us each some extra, so it was very yummy. I don't know if we'd make the whole thing again, but I will save it in case we decide to make the bulgur as a side dish sometime. It's so good!
White Bean Chili with Jalapeno Bulgur
Real Simple, September 2009
1/2 cup bulgur wheat
1 tablespoon fresh lemon juice
2 scallions, thinly sliced
1 jalapeno, seeded and chopped
2 tablespoons olive oil
kosher salt and black pepper
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 14.5-ounce can diced tomatoes
2 15-ounce cans cannellini beans, rinsed
1. Bring 1 cup water to a boil. Add the bulgur and simmer, covered, until all the water is absorbed and the bulgur is tender, 12 to 15 minutes. Stir in the lemon juice, scallions, jalapeño, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
2. Meanwhile, heat the remaining tablespoon of oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook until tender, 6 to 8 minutes. Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, 1 to 2 minutes.
3. Add the tomatoes and their liquid and 1½ cups water to the onion mixture; bring to a boil. Add the beans and simmer until slightly thickened, 8 to 10 minutes. Divide the chili among bowls and top with the bulgur.
Yield: 4 servings
To freeze: Omit the bulgur. Make the chili as directed. Cool to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.
To cook: Thaw the chili in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes. Meanwhile, cook the bulgur. Top the chili as directed.