Sides & Soups

Bulgur Chili

3/4 cup bulgur

2 cups boiling water

1 1/2 cups finely chopped green peppers

1 large onion, chopped

2 teaspoons vegetable oil

2 cups reduced-sodium tomato juice

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) ranch-style beans, undrained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

1 cup water

2 to 3 Tablespoons chili powder

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/8 to 1/4 teaspoon cayenne pepper

3/4 cup shredded reduced-fat cheddar cheese

Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry. In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Garnish with cheese.