Chipotle Red Bean Chili

Posted November 30, 2015 @ 10:59am | by Kori Mortenson

The smoky flavor of chipotle gives this hearty chili a warming heat, while chewy bulgur has a texture reminiscent of ground beef. This is really a quick and easy chili but tastes like it takes longer. To make this recipe gluten-free, replace the bulgur wheat with gluten-free, steel-cut oats.


1 Tbsp extra virgin olive oil

1 medium onion, coarsely chopped

1 clove minced garlic

1/4 cub uncooked bulgar (or 1/2 cup gluten-free, steel-cut oats, uncooked)

3/4 cub water or stock

1 141/2 ounce can Mexican-flavored diced tomatoes

1 16 oz can tomato sauce

12 oz roasted red peppers, drained and chopped

1 tsp chipotle powder

1 Tbsp ground cumin

1 tsp salt

1/2 tsp black pepper

1 8 oz can corn, drained

Optional: 2 oz (about 1/2 cup) chorizo per person, cooked and kept warm


1. In a large pot, heat oil over medium heat. Add onion and sauté about 10 minutes. Add garlic and stir 1 minute. Add bulgur, water or stock, tomatoes, beans, tomato sauce, roasted red peppers, chipotle powder, cumin, salt, and pepper. Increase heat to high to bring to a simmer, then reduce heat to maintain a low bubble. Cook, covered about 15 minutes. Add water if needed.

2. Test chili to ensure bulgur is cooked; it should be tender and chewy. Stir in corn and heat through. Serve with 2 oz cooked chorizo per bowl (optional).


Recipe from Marie Simmons and Robin Asbell - MN Monthly Health Guide 2015

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