Bulgur wheat lends meaty texture, fiber and protein to soups and stews, where it can cook in the broth. In our sweet and savory chili, we match the grain with salsa verde, peppers and edamame for a weeknight meal that makes it oh-so-easy to be green.

Source: Midwest Living


Recipe Summary

45 mins
7 cups


Ingredient Checklist


Instructions Checklist
  • In a 3-quart saucepan, heat oil over medium heat. Add green pepper, onion and garlic. Cook, stirring occasionally about 5 minutes or until vegetables are tender. Stir in vegetable broth, edamame, salsa verde, the water, bulgur, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in parsley and raisins. Serve topped with yogurt and, if you like, Corn Bread Croutons (see Tip).


Cornbread Croutons

To make Cornbread Croutons, cut cornbread into 3/4-inch cubes and spread evenly on a rimmed baking sheet. Spray with nonstick cooking spray. Bake at 375° for 5 to 7 minutes, or until lightly browned and crisp on edges.

Nutrition Facts

338 calories; fat 10g; cholesterol 1mg; saturated fat 2g; carbohydrates 50g; mono fat 4g; poly fat 2g; insoluble fiber 11g; sugars 22g; protein 17g; vitamin a 1670IU; vitamin c 77391mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.9mg; vitamin b6 0.5mg; folate 304.2mcg; sodium 1112mg; potassium 1091mg; calcium 151mg; iron 4.9mg.