High Protein Bulgur Black Bean Chili

• Vegetarian

• Produce

  • 2 (15-ounce cans Black beans
  • 2 cloves Garlic
  • 1 Green bell pepper
  • 1 Lime
  • 1 Red bell pepper
  • 1 Red onion

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1 Chipotle pepper in adobo sauce

• Pasta & Grains

  • 3 4 cup bulgur wheat, coarse ground (#3, ground coarse

• Baking & Spices

  • 1/8 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Prepared

  • 1 (10-ounce can Enchilada sauce

Found on veggieandthebeastfeast.com

Description

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 red onion, chopped
• 1/8 teaspoon sea salt (to taste)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 chipotle pepper in adobo sauce, seeded and diced (can omit, if you want a mild chili)
• 1 (10-ounce) can enchilada sauce, or about 1 1/4 cup homemade
• 3/4 cup bulgur wheat, coarse ground (#3)
• 1 teaspoon each ground cumin, dried oregano, and smoked paprika
• 1 lime, juiced

Directions

• Heat the olive oil in a large soup pot or dutch oven over medium-low heat. Add the garlic, red onion, and salt, and cook, stirring for 2-3 minutes, until the onions are soft. Pour in the bell peppers and cook for another 5 minutes, until tender. Add all remaining ingredients to the pot, bring to a boil, then reduce heat to low and simmer, covered, for 10 minutes. Taste and add more salt if you wish (this will depend on the saltiness of your broth and enchilada sauce - I added an additional 1/8th tsp). Remove the pot from the burner and set aside, covered, for an additional 10 minutes. Serve warm with toppings of choice - my favorites are cilantro, sour cream, a little cheddar, and, of course, crushed tortilla chips.