Beef and bulgur wheat chilli
- Serves:
- 4
Chilli purists might argue the virtues of a beanless bowl, but the fibre in beans keeps you feeling satisfied and may also help regulate blood pressure and boost heart health.
1 large onion, coarsely chopped
1 green capsicum, diced
1-2 medium chillies, stemmed, halved, seeded and chopped
3 garlic cloves, thinly sliced
11/2 tsp ground cumin
1 tsp medium chilli powder
3/4 tsp dried oregano, crumbled
1/2 tsp cinnamon
1/3 cup bulgur wheat
500g lean minced sirloin
420g can plum tomatoes in purée
420g can black beans, rinsed and drained
1 tsp coarse salt
Lime wedges (optional)
Ingredients
1 tbsp plus 1 tsp olive oil1 large onion, coarsely chopped
1 green capsicum, diced
1-2 medium chillies, stemmed, halved, seeded and chopped
3 garlic cloves, thinly sliced
11/2 tsp ground cumin
1 tsp medium chilli powder
3/4 tsp dried oregano, crumbled
1/2 tsp cinnamon
1/3 cup bulgur wheat
500g lean minced sirloin
420g can plum tomatoes in purée
420g can black beans, rinsed and drained
1 tsp coarse salt
Lime wedges (optional)
Method
1 In a 5L pot, heat the oil on medium. Add the onion, capsicum, chillies and garlic; cook, stirring occasionally, until the onion is golden brown and the capsicum and chillies are tender; about 10 minutes.
2 Add the spices and cook, stirring, for one minute to lightly toast them. Stir in the bulgur. Add the beef and cook, breaking it up with a spoon, until it's no longer pink; about three minutes.
3 Stir in the tomatoes and their puree, the beans, 1/2 cup water and salt; bring to a simmer. Cover and cook until the flavours are blended and the meat and bulgur are tender; about 30 minutes. Serve with lime wedges if desired.Related cookbooks
