INGREDIENTS
- 2 Tbsp vegetable oil
- 1 medium onion diced
- 1 red capsicum, seeded and diced
- 2 jalapeños, minced
- 4 cloves garlic minced
- 3 Tbsp chilli powder
- 2 tsp cumin
- 1 tsp dried oregano
- ½ tsp cinnamon
- ¼ tsp cayenne pepper optional
- ¾ cup bulgur
- 400g crushed tomatoes
- 400g diced tomatoes
- 1 ½ tsp salt
- 800g black beans, rinsed and drained
- Topping suggestions: shredded cheddar cheese, sour cream, diced avocado, cilantro, minced jalapeños
METHOD
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion, capsicum, and jalapeños and cook until softened but not brown, about 3 minutes.
- Add the garlic, chilli powder, cumin, oregano, cinnamon, and cayenne and cook until fragrant, about 1 minute. Add the bulgur, crushed tomatoes, diced tomatoes (with their juices), salt, and 2 cups of water.
- Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Add the black beans and continue to simmer, uncovered, until the bulgur is tender-chewy and the chilli thickens slightly, 10 to 15 minutes more. Serve with toppings of choice.
