Bean & bulgur chili bowl
653 kcal per person
30g Protein
93g Carbs
18g Fat
23g Fiber
Ingredients
- ¼ red onion
- 1 clove garlic (5 g)
- 1 bell pepper
- 3 ounces black beans (84 g)
- 3 ounces kidney beans (84 g)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- ½ teaspoon ground cumin (1 g)
- 1 pinch chili powder (1 g)
- ½ teaspoon oregano, dried (1 g)
- 8 ounces diced tomatoes (224 g)
- ½ cube vegetable bouillon
- 6 ½ fluid ounce water (195 ml)
- 3 ounces bulgur (84 g)
Preparing this recipe
- Chop the red onion and garlic. Dice the bell pepper. Rinse the black beans and kidney beans and drain them in a colander.
- Heat the oil in a large pot over medium heat. Sauté the red onion and garlic for about 2 minutes until fragrant. Add the bell pepper and cook for another 2–3 minutes until slightly softened.
- Stir in the paprika, cumin, chili powder and oregano. Cook for 1 more minute, stirring constantly.
- Add the diced tomatoes, bouillon cube, water and bulgur. Bring the mixture to a boil.
- Reduce the heat and let the chili simmer gently for 12 minutes or until the bulgur is cooked and the chili has thickened, stirring occasionally. If the chili gets too dry while simmering, add a splash of water.
- Season with salt and pepper to taste. Serve warm.
Tip van FitChef
1. Garnish with fresh cilantro or stir in a splash of lime juice for a zesty kick.
2. Add fresh spinach or arugula just before serving for extra color and a peppery touch.
