Directions:
- Heat the olive oil iin a large pot over medium high heat. Add onions, carrots, bell pepper, and jalapenos. Saute until the vegetables are almost tender, about 8 minutes.
- Add the tomatoes, stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar; bring to a boil.
- Reduce heat to low, and cook uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes.
- Ladle the chili into bowls and garnish with sour cream, grated cheese, and cilantro. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1294.23 Kcal (5419 kJ) | ||
| Calories from fat | 202.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.55g | 35% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 37375.97mg | 1557% | |
| Potassium | 656.96mg | 14% | |
| Total Carbs | 227.17g | 76% | |
| Sugars | 9.63g | 39% | |
| Dietary Fiber | 13.64g | 55% | |
| Protein | 9.57g | 19% | |
| Vitamin C | 86.4mg | 144% | |
| Vitamin A | 4.8mg | 159% | |
| Iron | 28mg | 156% | |
| Calcium | 108.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 218.88 Kcal (916 kJ) | ||
| Calories from fat | 34.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 35% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 6320.98mg | 1557% | |
| Potassium | 111.1mg | 14% | |
| Total Carbs | 38.42g | 76% | |
| Sugars | 1.63g | 39% | |
| Dietary Fiber | 2.31g | 55% | |
| Protein | 1.62g | 19% | |
| Vitamin C | 14.6mg | 144% | |
| Vitamin A | 0.8mg | 159% | |
| Iron | 4.7mg | 156% | |
| Calcium | 18.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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