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Ingredients

3/4 cup bulgur ; uncooked
7 ounces red bell pepper ; roasted, from a jar, drained rinsed and chopped
1 1/4 teaspoons chili powder
15 ounces kidney beans ; rinsed, drained
2 cups vegetable broth ; divided
1 tablespoon lime juice
1/2 cup sour cream
29 ounces tomatoes ; diced (two 14.5 oz cans), undrained
1 teaspoon olive oil
1 medium onions ; red, chopped
2 cloves garlic ; minced
1/2 teaspoon cumin
1/2 teaspoon salt

Preparation:

Heat 1 cup of the broth in a microwave on high heat for 2 minutes or until hot. Stir in the bulgur. Cover and refrigerate for 30 or until broth is absorbed.

Heat oil in a large skillet on medium heat. Cook the garlic and onion, stirring occasionally, for 4 to 5 minutes or until tender. Add the kidney beans, tomatoes with liquid, red peppers, remaining broth, cumin, 1 tsp of chili powder and salt. Increase heat to medium-high and bring to a simmer. Reduce heat and simmer, covered partially for 20-25 minutes, stirring occassionally, or until completely blended.

Combine lime juice and sour cream in a small bowl. Cover and refigerate until ready for use.

Reheat covered bulgur in a microwave on high power for 2 minutes or until warm. Fluff it with a fork. In each serving bowl, Mound 1/2 cup of bulger in the center, and spoon chili around it. Top with sour cream mixture, and sprinkle with remaining chili powder.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 212.2
Total Sugars: 6.6g
Carb.: 36.8g
Fiber: 9.9g
Total Fats: 4.5g
Cholesterol: 7.1mg
Protein: 9.3g
Sodium: 789mg

Detailed Nutrition...

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^*Data provided by USDA