Chili with kidney and great northern beans, topped with cheddar cheese
Course Main Course
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4(click to scale)
Calories 458kcal
Ingredients
1ea.red bell pepper1/4 in diced
1ea. green bell pepper1/4 in diced
2ea.garlic clovesminced
1/2cupfresh cilantrochopped
1ea.yellow onions1/4 in diced
115.5 oz. cankidney beansdrained, rinsed
115.5 oz. cangreat northern beansdrained, rinsed
1Tbspcumin
1 Tbspchili powder
2Tbspcanola oil
115 oz. cancrushed tomatoes
3/8cupbulgur wheat
3/4cupwater
1/4tspblack pepper
1/4tspkosher salt
4Tbspshredded cheddar cheese
Instructions
Rinse uncut produce in fresh water. Prep and set aside.
Dice the peppers. Slice the tops of the pepper, remove seeds and slice into ¼ inch strips. Stack the strips and dice into ¼ inch pieces.
Mince garlic, dice onions and chop cilantro. Clean and mince the serrano pepper. Drain and rinse beans.
Heat one large sauce pot over high heat. Add canola oil, swirl pan to coat. Add the onions, garlic and peppers. Cook for 5-7 minutes until the onions become translucent. Add the beans, tomatoes and seasoning. Reduce heat and simmer. In a separate pot, add water and cracked bulgur to pan. Bring to a boil. Cover and simmer for 7-10 minutes or until water is absorbed.
Once cooked, add the bulgur to the chili. Stir in the cilantro. Season with salt and pepper.
Divide equally into four serving bowls. Top with 1 Tablespoon of shredded cheddar each. Serve immediately.