Chili Bean Casserole

Author: chefs-mate Cooking Method: Boiling, Frying, Stewing Cuisine: American Courses: Main Courses

Difficulty: Advanced

Servings: 4 Calories: 155.7

Description

This savory chili bean casserole combines red kidney beans, bulgur wheat, and mixed vegetables in a rich tomato-based sauce. Seasoned with chili powder, cumin, and cayenne, it offers a comforting and flavorful main dish. Perfect for weeknight dinners, this recipe delivers a satisfying blend of textures and spices.

Directions

Soak beans.
Drain & rinse well.
Bring to boil in fresh water & boil fast for 10 minutes.
Reduce heat & cook for 40 minutes, depending upon the freshness of the beans.
Older beans will take longer to cook.
Drain, reserving the liquid for stock later.
Heat the olive oil in a large pot, gently fry the onion & garlic for a few minutes.
Add the chopped vegetables, cooked beans, basil & spices.
Stir well & cook for 5 minutes.
Add the tomatoes, tomato paste, bulgur wheat & 1 pint of the stock.
Bring to a boil, cover the pot, reduce heat & simmer gently for 30 minutes.
Add the lemon juice & the rest of the seasonings.
Add more stock if necessary.
Cook for a further 20 minutes.
Serve.
Use a mixture of carrots, bell peppers, celery + Either fresh or canned tomatoes will work ++ You can omit the wine or substitute with a little tomato juice or extra stock +++ If you can't get bulgur wheat, try using brown rice Adapted from Sarah Brown, "Vegetarian Kitchen"

Nutrition Facts

Servings 4

Amount Per Serving
Calories 155.7kcal

% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 6.6mg1%
Total Carbohydrate 23.6g8%
Dietary Fiber 4.8g20%
Sugars 2.5g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Chili Bean Casserole