Fabulous Chili Overall just a great cold winter meal! I used 1/2 cup quinoa instead of bulgur and it turned out great. It does need to cook for awhile before turning into a chili texture instead of just a soup Pros: Get extra veggies with Zuchinni
Made this for the second time tonight. Freezes well and it tastes as great as it smells while cooking!
This recipe is delicious! I wasn't sure how zucchini and bulgar would work in chili but I followed the recipe exactly and I'm so glad I did - it was perfect as is. I topped it with a sprinkle of Montery Jack cheese. Delightful. Will definitely make again.
Made it exactly as written and it was super delicious. I will definitely be making this one again and again.
I liked this overall but the zucchini turned into an overlooked mush - and I didn't even soften it as the recipe instructed. I will make it again but add zucchini last maybe for the last 20 minutes of the simmering time.
Great Flavor and Light!! Made this tonight This is a great alternative from traditional chili. I did not have bulgur on hand and could not find it in my local store so I used barley instead It still tasted great to me very flavorful did not need anything else. I would definitely recommend for a cold night! Pros: Tasteful Easy Cons: Time Consuming
Easily adapted to Vegetarian white chicken chili I made a vegetarian version of this dish using quorn chicken tenders that I cut into small pieces. I had a yellow crookneck squash from a farmers market so I used that in combination with zucchini. I thought the yellow really held up nicely and added a beautiful color where the zucchini faded to a greenish/brown after simmering. I don't like using canned beans so I used dried which I always feel is worth the extra step of soaking overnight and boiling the next day. I topped mine with a little chopped cilantro and a 1/4 of a lime squeezed over it just before serving. I thought the lime complimented the flavors of this chili. The bulgur wasn't even noticeable as far as flavor but was great for texture and added fiber. I really love spicy foods so I also added two habaneros and a jalapeno from my garden which was just perfect for me! I wanted 8 servings so I also used 1.5x's each ingredient which made a HUGE pot of chili! I think I got at least 9 large servings out of it. I will make this again but the lime and hot peppers are a must for me! Pros: Great flavors with simple ingredients
This is one of my all-time favorite recipes to make in the colder months. I sometimes do a slow-cooker variation of this recipe if I don't want to spend 1 1/2 hours on this recipe in one sitting. I'll do steps 1 & 3 on the stovetop but then transfer everything to a slow-cooker where I'll add the zucchini beans chiles and broth -- super easy! And I always serve with extra toppings! Shredded Cheddar scallions and pickled jalapenos are my favorites.
Delicious with Jalapenos This was delicious I subbed pickled jalapenos for the chiles and it came out flipping amazing. This is now a new staple so easy to make and asbsolutely delicious especially while it is FREEZING here in MA! Pros: Easy Quick Spicy Not too spicy Cons: Wouldn't cook the zuchini as long
