Bulgur and Bean Chili

Bulgur takes the place of beef in this recipe!

• 1 ½ teaspoons olive oil
• 1 cup chopped onion
  
• 2 medium poblano chiles, or cubanelle peppers, chopped
  
• 2 tablespoons chili powder
  
• 1 tablespoon minced garlic
  
• 2 teaspoons ground cumin
  
• 3 cups water
  
• 28 ounces canned crushed tomatoes in tomato puree
  
• ¾ cups uncooked bulgur
  
• 1 teaspoon table salt, or to taste
  
• 1 cup canned corn, or fresh
  
• 15 ½ ounces canned black beans, rinsed and drained
  
• ½ cup cilantro, leaves, fresh, chopped
  
• ½ teaspoon fresh lime juice, or to taste

1. Heat oil in a large saucepan over medium-high heat. Add onion and pepper; sauté until almost tender, about 5 minutes.

2. Add chili powder, garlic and cumin; sauté until fragrant, about 30 seconds.

3. Add water, tomatoes and their puree, bulgur and salt; bring to a boil over medium-high heat. Cover; reduce heat to medium-low and simmer 10 minutes, stirring occasionally.

4. Stir in corn and beans (and a bit of water if chili seems too thick); simmer, covered, over medium heat, until corn and bulgur are tender, about 5 minutes.

5. Remove from heat and stir in cilantro; finish with a squeeze of lime juice.

Notes: 5 WW Points+. Serve with hot sauce and light sour cream if desired (not included in PointsPlus value).

Source: Weight Watchers

Serves: 6 ( approx 1 1/4 cup per serving)