Bulgar Wheat & Black Bean Chilli with Nachos | Abel & Cole
Bulgar Wheat & Black Bean Chilli with Nachos
Clock Image
Prep: 15 mins
Cook: 35-40 mins
This veggie take on Tex-Mex chilli adds tender bulgar to soak up all the rich tomato juice and spices, and is served – how could it not be – with plenty of crunchy tortilla crisps for scooping, sharp grated cheddar and dollops of yogurt for cooling.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
988 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 green pepper
  • 1 celery stick
  • 2 garlic cloves
  • 1 chilli
  • 400g tin of black beans
  • 1 tsp dried oregano
  • 2 tsp Cajun seasoning
  • 75g bulgar wheat
  • 400g tinned cherry tomatoes
  • 4 tortillas
  • 100g cheddar
  • A handful of chives
  • 150g Greek style yogurt
From your kitchen
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 400ml warm water
Step by step this way
  • 1.

    Peel and finely chop the onion. Halve the pepper, scoop out any seeds and white pith, then finely chop it to match the onion. Trim the dry ends from the celery stick and finely slice it.

  • 2.

    Warm a large pan over a medium heat for 2 mins, then add the chopped veg with ½ tbsp oil. Season with a little salt and pepper. Cook for 5 mins, stirring occasionally, till the veg have softened.

  • 3.

    While the veg fry, peel and grate or crush the garlic. Halve the chilli. For less heat, flick out the seeds and white pith, then finely chop the chilli. Drain the beans and rinse them under cold water.

  • 4.

    Stir the garlic and chilli into the veg. Add 1 tsp oregano and 1½ tsp Cajun seasoning. Stir in the black beans and the bulgar wheat. Tip in the tin of chopped tomatoes. Fill the can with water (around 400ml) and add it to the pan. Pop a lid on the pan, bring to the boil, then turn the heat down and simmer for 20-25 mins, stirring now and then, till the chilli has thickened and the bulgar is tender.

  • 5.

    While the chilli simmers, heat your oven to 180°C/Fan 160°C/Gas 4. Slice the tortillas into around 8 triangles each. Spread them out on a baking tray. Bake in the oven for 5-10 mins till golden and crisp.

  • 6.

    Meanwhile, coarsely grate the cheddar. Finely chop the chives.

  • 7.

    Taste the chilli and add a pinch more salt or pepper if you think it needs it. Spoon the chilli into 2 warm bowls. Top with the grated cheddar, chopped chives, spoonfuls of the yogurt and a pinch more of the Cajun seasoning. Serve with the tortilla chips for scooping.

This recipe is from