White Bean Jalapeño Bulgur Chili
Oh the pristine power of substitutions! I really wanted to make this recipe for White Bean Chili with Jalapeño Bulgur from “Real Simple” magazine
. Unfortunately, some things happened. One thing was that I thought I had 2 cans of cannellini beans in the house…but I didn’t. I had a can of great northern beans and other beans. The great northerns are a normal sub for cannellini beans, but I wasn’t sure what other bean would go well with them. I finally settled on a can of pinto beans to replace the second can. The next thing that happened is that I didn’t think keeping the bulgur separate from the chili was a logical use of resources, particularly when it could be so flavorful. So I added the ingredients (minus the scallions) that were to go into the bulgur separately into the chili pot. Great idea. I love it. The last thing is that I would rather add some kind of stock to chili than just plain water as the recipe suggested. So I added some fake chicken broth. Real chicken broth or vegetable broth would be acceptable alternatives. I think we need to take every opportunity for flavor, so plain water would do in a pinch, but I’d rather have a broth of some sort. This was a great recipe. It made just enough for the two of us for dinner with some left over for me to take to work the next day for lunch. Perfect. This is a great, different kind of chili for a cold winter day. It really warms you up and makes you feel comfortable. Give it a shot, winter’s not over yet.
White Bean Chili With Jalapeño Bulgur
1/2 cup bulgur wheat
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
kosher salt and black pepper
1 14.5-ounce can diced tomatoes
2 15-ounce cans cannellini beans, rinsed
1 tablespoon fresh lemon juice
2 scallions, thinly sliced
1 jalapeño, seeded and chopped
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.
2. Meanwhile, heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook until tender, 6 to 8 minutes.
3. Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, 1 to 2 minutes.
4. Add the tomatoes and their liquid and 1 ½ cups water. Bring to a boil. Add the beans and simmer until slightly thickened, 8 to 10 minutes.
5. Stir the lemon juice, scallions, jalapeño, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper into the bulgur.
6. Divide the chili among bowls and top with the bulgur.