Recipe of the Month


12- 7-ounce servings

2 Tbsp canola oil

1 ½ cup onions

¾ cup green or red bell pepper

1 whole jalapeno, diced

½ cup chili powder

1 Tbsp ground cumin

1 tsp garlic powder

1 ½ Tbsp Ancho chili powder

½ tsp onion powder

1 Tbsp brown sugar

3 cups canned crushed tomatoes

1 ½ cup canned diced tomatoes

3 cups canned kidney beans, rinsed and drained

4 oz bulgur wheat, dry

½ cup vegetable broth, low sodium

2 cups of water


Heat oil in a large stockpot over medium-high heat. Add onions, bell peppers, and jalapeno. Saute uncovered for 3 minutes or until tender. Add chili powder, cumin, garlic powder, ancho chili powder, onion powder, brown sugar, and tomatoes. Simmer uncovered for 10 minutes.


Add kidney beans, bulgur wheat, vegetable broth, and water. Simmer over low heat for 10 minutes. Additional water and spices if needed.

Stir well. Serve hot with brown rice or whole grain crackers.