I honestly don’t remember where I found this recipe but I’m glad I did. Full of flavor, great texture, and super healthy. Serves 6 (ish)
Ingredients:
- 1/2 cup bulgur wheat, uncooked
- 2 tbsp olive oil
- 1 large onion, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup diced carrots
- 2 15-oz cans diced tomatoes
- 2 15-oz cans red kidney beans
- 2 cloves garlic, minced
- 1.5 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp oregano
- salt / pepper
Directions:
Bring 1 1/2 cups of water to a boil and add the bulgur to the pan, stir, then cover. Continue to cook for approximately 20 minutes, stirring occasionally. Drain excess water after 20 minutes or when the bulgur has plumped up like rice or pasta. Set aside.
In a large heavy bottom pot, heat the olive oil. Saute the onion until translucent and stir in the garlic. Add the carrots, zucchini and squash. Stir until coated with the onion and garlic. Continue sauteing the vegetables until softened. Add the chili powder, cumin and oregano, and toss to coat. Stir in the tomatoes and kidney beans. Lower the heat to low and cover. Cook for about 15-20 minutes. Add the bulgur wheat and combine. Season to taste with salt and pepper.
