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Tailgate Chili with Black and Red Beans

Name: Tailgate Chili with Black and Red Beans
Yield: 5
Ingredients: 1/2 cup bulgur; 1 cup water; 3 cups chopped onions; 3 cloves garlic, minced or pressed; 2 green bell peppers, chopped; 3 cups diced tomatoes; 1 1/2 cups cooked black beans or 1 (15 ounce) can black beans, no salt added or low sodium, rinsed and drained; 3 cups cooked red kidney beans, or 2 (15 ounce) cans red kidney beans, no salt added or low sodium, rinsed and drained; 2 cups fresh or frozen corn kernels; 2 tablespoons chili powder; 2 teaspoons ground cumin; 1/4 cup chopped fresh cilantro

By: www.DrFuhrman.com

by 66 members

G - BOMBS

Category: Soups and Stews

Tag: Kid-Friendly

Classic chili flavor and better-for-you ingredients make this recipe a real winner. Adding whole grain bulgur provides a well-balanced, hearty texture.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (34)

Serves 5

Ingredients

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1/2 cup bulgur

1 cup water

3 cups chopped onions

3 cloves garlic, minced or pressed

2 green bell peppers, chopped

3 cups diced tomatoes

1 1/2 cups cooked black beans or 1 (15 ounce) can black beans, no salt added or low sodium, rinsed and drained

3 cups cooked red kidney beans, or 2 (15 ounce) cans red kidney beans, no salt added or low sodium, rinsed and drained

2 cups fresh or frozen corn kernels

2 tablespoons chili powder

2 teaspoons ground cumin

1/4 cup chopped fresh cilantro

Instructions:

Combine bulgur and water in a saucepan. Bring to a boil, reduce heat and simmer for 12 to 15 minutes or until tender.

While bulgur cooks, heat 1/8 cup water in a large saucepan and water saute onions and garlic until almost soft, about 5 minutes. Stir in green peppers and saute an additional 3 minutes, adding more water as needed.

Stir in diced tomatoes, beans, corn, chili powder and cumin. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add bulgur and simmer for an additional 5 minutes. Stir in cilantro.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 5

Per Serving:

Calories 381
Protein 20 g
Carbohydrates 76 g
Sugars 10 g
Total Fat 2.5 g
Saturated Fat 0.4 g
Cholesterol 0 mg
Sodium 73 mg
Fiber 20 g
Beta-Carotene 1130 ug
Vitamin C 66 mg
Calcium 119 mg
Iron 5.8 mg
Folate 279 ug
Magnesium 149 mg
Potassium 1355 mg
Zinc 2.7 mg
Selenium 3.9 ug

My Rating:
(click on a star to select your rating)

OhioPatty

10/24/2011 11:58 AM

Rated this recipe:

Very good! Not quite sure what the point of the bulghur was. I added it but didn't think it did much for it. And, since Dr. Fuhrman is not big on grains, not sure why it was included. It is definitley an optional ingredient and I probably won't add it next time.

Renaissance12

11/20/2011 12:17 AM

Rated this recipe:

This was delicious! I actually liked the addition of the bulghur, made it very thick and hearty.

mikenteena

10/01/2012 03:46 PM

Rated this recipe: (no rating)

Bulgur doesn't lose much from its minimal processing; it remains high in protein and minerals. That means it's an ideal foundation for meals, allowing you to skip higher-fat protein sources, like most meats. It is also a great source of fiber.

jcmac

10/01/2012 09:55 PM

Rated this recipe: (no rating)

The recipe was quick and easy. And the best part is my husband loved it. I didn't have a lot of time and I had quinoa in the fridge so I used that instead of bulgar wheat. This one will be a keeper

JOHNBETTY

11/26/2012 11:42 AM

Rated this recipe:

We love this recipe! I also add julienne-cut zucchini. For the tomatoes, I use two cans of no salt diced tomatoes and one 28 oz can no salt crushed tomatoes. Season with chili powder & cumin. Sooo good! I've made this for our non ETL friends and they love it too! When I feel like it, I'll also add ground chicken or turkey, if I don't want it to be vegetarian chili.

ThinFeelsGreat

01/20/2013 08:21 AM

Rated this recipe:

We Texans take pride in our chili, and even though this doesn't fit the MAD chili profile, it is delicious! The bulgur adds a chewiness with the end result that non ETLs think they're eating meat. I've served it for company who really enjoyed it.

Lori

02/03/2013 08:09 PM

Rated this recipe:

This is seriously good! I'm "tailgating" in my den for the Super Bowl and this is perfect. I used fire roasted tomatoes and it was delicious.

Fuhrmanitefamily

02/03/2013 10:29 PM

Rated this recipe: (no rating)

Go Niners!!

raquelkbell

06/25/2013 02:55 PM

Rated this recipe:

I loved this. Its great over some sweet potato. I liked the bulghur, gave it a little chewiness. I did need to table salt it once it was in the bowl, but it is great. Good on a salad too.

TheRoadNowTaken

12/01/2013 12:03 AM

Rated this recipe: (no rating)

This is really good BUT doesn't this taste pretty much like the bean burrito recipe? Not for nothing but I would love to start tasting things that don't taste "Mexican" or "Italian"....isn't there a happy medium? Ugh! Love the new lifestyle but I have to admit I need a bit more variety then the taste of Cilantro and Tomato Sauce!

dennis_in_texas

12/04/2013 02:44 PM

Rated this recipe:

First time commenter. We made this chili a couple of days ago and just finished it last night. I found it to be very good tasting, although I will add more chili powder and cumin the next time. It was also VERY filling! I have only been using Dr. Fuhrman's eating style for about a month now, and I have already lost over 25 pounds!!! I find myself every day feeling less hungry, and have lost most of my cravings for unhealthy foods. Not ALL, but most. Those damn Sun Chips!!! Thanks to everyone who posts here. It is very informative, and encouraging, to see all of the people making a positive change in their lives. And thanks especially to Dr. Fuhrman, for his tireless efforts to make people healthy!!!

jzsusie replies:

08/11/2018 12:21 PM

Rated this recipe: (no rating)

Hello Dennis. I see you posted this 4 1/2 years ago. I’m on week 4. Would to know if you are still following the program

susie

Furryfriends498

12/06/2013 11:39 PM

Rated this recipe: (no rating)

I'm also a first time rater. I made this chili tonight and it turned out great - needs a
little salt. No need to add more fluid although it looks like it when you add all ingredients, but it will make its own sauce as you cook it. Also needed a little more cooking time than the recipe called for. Tasty and filling! Makes more than 5 servings, I thought. I'm going to try the Sweet Potato Casserole next!

reblais

02/11/2014 05:24 PM

Rated this recipe: (no rating)

I've made this a couple of times, and enjoyed it. I drained and rinsed the black and red kidney beans, and I was wondering if this was the right way to use the beans.It seems to me the sodium would be mostly in the sauce the canned beans come in. Does anyone else do this?
I like all the posts here.

theshoe

11/14/2014 04:43 PM

Rated this recipe: (no rating)

This is five star vegetarian chili. I didn't have the bulgur, but like a previous reviewer, I substituted quinoa. I also changed the chili powder to 3 tablespoons and added 1 tsp of cayenne pepper. (1 tsp. of cayenne was pretty spicy, so start with 1/2 tsp) The next time I make this, I think I'll add 1 cup of sliced cremini mushrooms with the onions and garlic.

mkal2014

11/20/2014 03:16 PM

Rated this recipe: (no rating)

You have to try this simple version I made - guys will love it - even if it is vegie
Chili – Simple Vegie
Serves: 4
Cook time: 1 hour

Ingredients:

• 2 cans kidney beans (15 oz)
• 1 can Mexicorn (11 oz) or other canned corn
• 1 can whole peeled tomatoes (15 oz)
• 3 handfuls of fresh spinach
• 1 handful of cherubs (small cherry tomatoes)
• 3 garlic cloves
• 1 small onion
• 1 green bell pepper
• 2 cups water
• 1 Tblsp chili powder
• 1 tsp cumin
• Salt & Pepper to taste

Preparation:
Saute onion and green bell pepper in soup pot, in a little olive oil, until soft. Add garlic cloves, saute one minute, add the rest of the ingredients, except spinach. Add spinach after ½ hour or more. Simmer an hour or so.

mkal2014

11/20/2014 03:16 PM

Rated this recipe: (no rating)

sweet

10/16/2015 05:22 AM

Rated this recipe: (no rating)

Made this, and yes, it's nice, however, I agree with an earlier post that states they would REALLY enjoy having receipes that have flavours other than Italian, and Mexican.

Nice though they are, I don't want these same flavours all of the time.

Kate49120

10/27/2015 01:23 PM

Rated this recipe:

This is really good Mexican chili. I added cayenne pepper for a kick. The next time I make it, I am going to add green chili peppers and jalepenos.

SCShirley

11/04/2015 11:26 AM

Rated this recipe:

This was pretty good. I didn't have bell peppers or bulgar...used quinoa instead. It could've used more of a kick....of course the peppers would help. I think I may add a little more chili powder next time.

Wendy F.

02/12/2016 06:23 PM

Rated this recipe:

This is delicious!! I put this in my crock pot. Cooked it on low for about 7-8 hours. Cooked the bulgur separately, and added it when I got home. We've had this recipe quite a few times already. We both love it.

brian.heflin

06/18/2016 07:43 AM

Rated this recipe: (no rating)

This recipe is a keeper, we have been making this at least 2 times a month for several months now..It gets requested :). I finely mince 3 cups collard greens in food processor and fold into the sauce. The collards completely disappears and the extra serving of greens boosts the nutrient density. Also for leftovers for work, I store in glass soup bowls and place diced onion, mushrooms and slice of soft tofu at the bottom of the bowl, then ladle chili on top. Reheat and mushrooms steam. :)

Pitakid

11/14/2016 11:52 AM

Rated this recipe:

This is a great chili.... I used ...1 -15oz diced tomatoes (1) 15oz tomato sauce (instead of 2 cans diced tomatoes ) and for the encore... (leftovers) It's a great replacment for the veggies in Suz's Bean Enchilada Bake ... ( add some butternut squash to stretch it if you don't have enough... ) https://www.drfuhrman.com/lifestyle/recipes/2353

This comment was last edited on 11/14/2016 11:54 AM

MackM

12/10/2016 05:48 PM

Rated this recipe: (no rating)

Cover the bulgar while simmering or it will stick,

Sheila965

03/30/2017 06:39 PM

Rated this recipe:

We ran out of chili powder so my husband used chipotle. Needless to say, it was quite hot. Lol

sc2987

04/12/2017 08:29 AM

Rated this recipe: (no rating)

Warning to non-Americans: when a recipe says diced tomatoes, it apparently means from a can. If you dice three cups of fresh tomatoes, it will not turn out anything like chilli (i.e. in a thick tomatoey sauce). I had to add some passata at the end to improve it.

sgilreath68

12/03/2017 11:22 AM

Rated this recipe: (no rating)

Have to say, I'm a bit concerned about the carb content. 76g per serving?

whoster69

01/20/2018 03:27 PM

Rated this recipe:

Not much a fan. It was way too thick and not very flavorful.

Fruitloops

02/27/2018 10:53 AM

Rated this recipe:

This is soooo good! But I agree it does not need the bulgar--it would be way too think. Tasty without!

This comment was last edited on 02/27/2018 10:54 AM

xxxlife

09/20/2018 12:21 PM

Rated this recipe:

One of our favorite meals seems to make the list for the past few months every week. Not only is it quick and easy to cook but it is very delicious. I add some extra chili powder to give it a stronger flavor . If you havent tried this yet do it!

JMB78

11/13/2018 12:34 PM

Rated this recipe:

Fantastic recipe when you make a couple revisions. Here's what i did and I LOVE this chilli now
1) Omit the Bulgur and Water

2) Replace 1 of the 2 tablespoons of Chili Powder with Smoked Paprika (or all of it if you love smoky flavor). Add red pepper flakes if you want more spice since Smoked Paprika isn't spicy.

3) Roast the bell pepper before chopping and adding. Use roasted corn too if you want to go wild with the roasted flavor

4) Sprinkle some Braggs aminos in there to help enhance the flavor. 1 to 2 teaspoons depending on your comfort with sodium

5) I used all black beans and loved it that way.

6) Instead of fresh cilantro, I used dried oregano (2 tsps maybe). Put it in when you first put in tomatoes so it cooks with the chili the whole time. Don't just add in at the end.

This comment was last edited on 11/13/2018 12:35 PM

RichA

01/22/2019 09:08 PM

Rated this recipe:

I love this recipe! My only change (we make some changes) is that I did not add the green bell pepper. I don't like the taste of cooked bell pepper. I, for one, like the texture that the bulgar adds, and my whole family really like this, and couldn't believe it didn't have any added salt.

ww1319

01/28/2019 09:51 AM

Rated this recipe:

This is one of my favorite chili recipes. I like to use quinoa, I also add a teaspoon or two of coriander, and teaspoon or two of white wine vinegar. And sometimes I only use half the corn if I'm trying to limits starches.

nolanguiffre

10/15/2019 02:34 PM

Rated this recipe:

Great recipe! Used extra black beans instead of bulgar. Very hearty and tasty!

rabbitt

09/27/2021 11:47 AM

Rated this recipe: (no rating)

So He says a serving is 381 calories. So he doesn't indicate what a serving is? I eat about 2 cups in a sitting.

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Tailgate Chili with Black and Red Beans

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