Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
20
High
Nutrition per serving
Calories297.7 kcal (15%)
Total Fat6.6 g (9%)
Carbs49.7 g (19%)
Sugars13 g (14%)
Protein13.8 g (28%)
Sodium612.1 mg (31%)
Fiber12.4 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
4 cupsno-salt-added tomato juice
divided
¾ cupbulgur wheat
olive oil
4cloves garlic
minced
1 ½ cupsonion
chopped
1 ½ cupsgreen bell pepper
chopped
1 cupcelery
chopped
1 ¼ cupscarrot
chopped
2 x 14.5 ozcans diced tomatoes
drained
¼ cupchili powder
or to taste
chile powder
1 Tbspfresh lemon juice
1 tspdried basil
1 tspdried oregano
1 tspground cumin
Kosher salt
ground pepper
1 x 15 ozcan red kidney beans
drained
1 x 15 ozcan cannellini beans
drained
1 x 15 ozcan chickpeas
drained
Corn bread
onion
diced
sour cream
for serving
cilantro
chopped
grated cheddar
Instructions
Step 1
1. Bring 1 cup tomato juice to a boil in a pan. Add bulgur, stir, and remove from heat. Let stand.
Step 2
2. Meanwhile, warm oil in a large pot over medium-high heat. Add garlic, onion, bell pepper, celery, and carrot. Sauté until tender, about 10 minutes. Stir in diced tomatoes, chili powder, lemon juice,basil, oregano, and cumin. Season with salt and pepper. Bring to a simmer; cook 2 minutes. Add beans, remaining tomato juice,and bulgur mixture. Bring to a boil; reduce heat and simmer uncovered 30 minutes, stirring occasionally. Serve with corn bread and toppings, if desired.
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