Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 bell peppers, diced
- 8 ounces mushrooms, sliced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup bulgur wheat
- 2 cups vegetable broth
- Salt and pepper, to taste
- Optional toppings: sour cream, shredded cheese, chopped green onions
Directions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, bell peppers, and mushrooms and cook until vegetables are softened, about 5 minutes.
- Add the chili powder, cumin, oregano, and cayenne pepper and stir to combine.
- Add the diced tomatoes, black beans, bulgur wheat, and vegetable broth and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer until bulgur is cooked through, about 10 minutes.
- Season with salt and pepper, to taste. Serve with desired toppings.
Interesting Facts
- Chili is believed to have originated in the United States in the late 1800s.
- Bulgur wheat is made from whole grain wheat that is steamed, dried, and cracked.
- The ingredients in this chili combine to create a complete protein, providing all of the essential amino acids.
