Wednesday, 23 August 2017

Vegetarian Chilli with Bulgur


One of my new favourite ingredients recently is Bulgur, so I wanted to find more recipes that had it in. A recipe that stood out for me was Vegetarian Bulgur Chilli. Now Chilli is a definite favourite in our household so I knew I had to try this out. Rather than follow a recipe I decided to take some inspiration from all different kinds, and tweak it according to our tastes, what we have in the cupboards already and cost.

Ingredients (4):
1 tbsp Olive Oil (1L £3.60) 5p
1 Onion, diced 16p
1 Bell Pepper (3 for 93p), diced 31p
2 Garlic Cloves (Homegrown), crushed
1 Tin of Chopped Tomatoes 31p
3 Tomatoes (6 for 69p), diced 23p
1 Tin of Kidney Beans 30p
1 tsp Paprika (48g 85p) 4p
1 tsp Cumin (43g 85p) 4p
1 tsp Crushed Chillies (28g 85p) 15p
200g Bulgur (500g £1.15) 46p

Extras Salt, Pepper and 250ml Water

Total: £2.05 (approx 51p per person)

(*Prices from Tesco)


Method:

1. Heat oil in a saucepan and add the onion and pepper, cook, until softened.

2. Then add the garlic, cumin, crushed chillies and paprika. Cook for a minute until everything is mixed together.

3. Add the bulgur and quickly stir everything together before adding the diced tomatoes, chopped tomatoes and 250ml Water.

4. Boil then cover and simmer for about 10 minutes before adding the kidney beans. If more water is needed then add as much as neccesary and cook for a further 10 minutes until the bulgur is soft.


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