Black Bean Chili Atop Bulgur Wheat

Beans and grains. Always a go-to combo. in my kitchen. I almost always have a can of beans in the pantry, ready to be paired with some onions, peppers, and/or mushrooms hanging out in the fridge. And on any given day, you’re bound to find enough grains stashed in my place to feed an army. Who knows when the next round of hungry troopers are going to show up at my front door. Thank god for the bulk section in the grocery store, right?

When I first began dabbling with cooking, I’d make black beans and rice at least once a week. It’s a sturdy meal, filled with all the right nutrients and heartiness that an active girl like me needs. While not on my weekly menu anymore, I still cook up black beans quite a bit. In the following recipe, I created a saucy, spicy dish packed with flavor and perfect for topping a no-fuss, lightly seasoned portion of bulgur wheat.

Black Bean Chili Atop Bulgur Wheat

-2 Tbsp. extra virgin olive oil
-1 onion, diced
-4 garlic cloves, minced
-1 green pepper, diced
-1 1/2 jalapeno, minced
-8 oz. button mushrooms, sliced
-1/3 cup sundried tomatoes, diced
-2-15 oz. cans of black beans, one drained, one undrained
-1 Tbsp. chili powder
-2 tsp. coriander
-1 tsp. smoked paprika
-1 tsp. sugar
-1/4 cup tomato paste
-1/4 cup parsley, loosely packed, chopped (Feel free to go with the traditional cilantro, but I wanted to switch it up a bit and use some parsley I saved from the garden..added a nice hint of freshness)
-3 cups bulgur wheat
-Sour cream, optional
-Salt and pepper, to taste

In a large saucepan, heat olive oil over medium-high heat. Saute onion, garlic, and pepper for 3 minutes. Add mushrooms, sundried tomatoes, and jalepeno, sauteing until mushrooms are tender, 6-8 minutes. Stir in chili powder, coriander, paprika, tomato paste, sugar, and salt, to taste. Add black beans plus cooking liquid of one can and parsley. Cook another 5 minutes. Remove from heat. Serve atop bulgur wheat drizzled with a little extra virgin olive oil and salt and pepper. Top with sour cream, if desired.

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7 Comments

  • Reply
    Simply Life
    January 7, 2011 at 7:37 am

    Delicious combination!

  • Reply
    Andrea@WellnessNotes
    January 7, 2011 at 9:37 am

    I love beans and grains. This looks and sounds great!

  • Reply
    Michael
    January 7, 2011 at 10:54 am

    Looks great! I love veggie chili!

  • Reply
    Heather
    January 7, 2011 at 11:04 am

    I love veggie chili – your recipe looks so simple.

    I would never have thought to serve it over bulgar – what a great idea!

  • Reply
    melindard
    January 7, 2011 at 12:29 pm

    Your kitchen sounds like my kitchen, LOL! I have an entire shelf and 1/2 of various grains, including rices and pastas, plus a cabinet full of various flours.

  • Reply
    movesnmunchies
    January 7, 2011 at 2:57 pm

    GREAT combo! i love the sound of this!

  • Reply
    Lindsay
    January 21, 2011 at 2:23 pm

    YUM! I’ve been in a rut with my veggie chili, and this looks like a perfect way to spice things up!!! Thanks for the inspiration!

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