| | Directions | | This is best made the day of the party. It thickens over time because the bulgur absorbs some of the liquid. If the chili gets too thick, reheat over medium heat, adding water for desired consistency. Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); sauté 3 minutes. Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes. Ladle chili into each of 9 bowls; top with cheeses and sour cream. Yield: 9 servings (serving size: 1 cup chili, 1 T. Monterey Jack cheese, 1 T. cheddar cheese, and 1 T. sour cream). |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 1 1/2 cups chopped onion |
| - | | 1 cup chopped green bell pepper |
| - | | 1 cup chopped mushrooms |
| - | | 3 tablespoons minced, seeded jalapeno pepper |
| - | | 2 tablespoons chili powder |
| - | | 2 tablespoons chopped fresh oregano |
| - | | 1 teaspoon ground cumin |
| - | | 2 cups water |
| - | | 1/2 cup uncooked bulgur or cracked wheat |
| - | | 2 cans diced tomatoes, undrained (14.5 ounce cans) |
| - | | 1 can tomato puree (10 3/4 ounce can) |
| - | | 1 cup frozen whole-kernel corn |
| - | | 1 can cannellini beans or other white beans, drained (16 ounce can) |
| - | | 1 can red beans, drained (16 ounce can) |
| - | | 1 shredded Monterey Jack cheese with jalapeno peppers (9 T. 2 1/4 ounce ) |
| - | | 1 shredded reduced-fat sharp cheddar cheese (9 T. 2 1/4 ounce ) |
| - | | 9 tablespoons low fat sour cream |
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