Bulgur Chili


4 servings
This nutritious dish – otherwise known as chili sin carne – can be served plain or topped with grated mozzarella or cheddar. It is a fine vegetarian alternative to chulent.

2 tablespoons olive oil
2 cloves garlic, finely chopped
1 onion, finely chopped
2 green peppers, seeded and diced
1 pound white mushrooms, fresh or in a can
1 can (15.5 ounces) kidney beans, rinsed and drained
1 can (14 ounces) tomatoes with juices (squeeze tomatoes by
1/2 cup whole grain bulgur (cracked wheat)
1 teaspoon fresh thyme petals
1 teaspoon ground cumin
1 teaspoon chili powder
Freshly ground black pepper

Heat olive oil in a medium saucepan and cover. Add
garlic, onion and green pepper. Simmer over low heat until
onion is tender.
Wipe mushrooms with a damp paper towel, trim ends
as needed and slice. Add to saucepan with remaining ingredients,
plus 1/2 cup water. Bring to a boil. Cook very slowly,
covered, stirring occasionally, for 15 minutes.
Season to taste.

17 thoughts on “Bulgur Chili

  1. That looks delicious! I love adding whole grains to my chili. I’m afraid I’ll have to wait till next year to try this though, it’s already getting too hot for chili here.

      • I made it! Delicious, I ate 4 bowls. I substituted zucchini for green pepper. And I made it in the crockpot. I used a little more bulghur than you described because I had a little more water (it was actually vegetable broth).

        Sure enough, ZERO of my children even tried it. But my husband liked it, too.

        (I also used pinto beans instead of kidney and baby bella instead of white mushrooms. The fresh thyme was straight from my garden.)

      • Well, the only difference is that I don’t put in mushrooms (my other half is allergic!) and I also add a squirt of (wait for it!) Heinz tomato ketchup. It sweetens it slightly and to my taste, rounds the flavours off a little. Also, if I am short on kidney beans, I will use a butter beans instead.


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