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KAMUT Khorasan Bulgur Wheat Turkey Chili


Kamut® Khorasan Bulgur Wheat Turkey Chili

It’s that time of year again when I’m on the lookout for dinners that will take the chill from my bones after a long, cold day.  A big pot of chili made with lean ground turkey, black beans, tomatoes, sweet corn, spices and smoky bacon is on the menu for tonight’s warmup. This time, though, I included Hodgson Mill Organic Cracked Kamut® Khorasan Bulgur Wheat in my recipe.  Not only does it add 24 grams of protein to this delicious one-pot dish, but also a healthy helping of whole grain nutrition.

What is Kamut Khorasan Bulgur Wheat you ask?  Kamut Bulgur Wheat is an ancient grain that originated in the Middle East (think ancient Egypt) and is gaining popularity in the United States for its high protein, vitamin, mineral, and fiber content. With a texture similar to brown rice, Kamut Bulgur Wheat has a nutty, somewhat buttery taste that goes exceptionally well in soups, stews, and chili.  Cracked Kamut Bulgur Wheat is a quick-cooking form of the grain (it’s been parboiled and dried), making it a convenient choice for those of us who want the benefits of whole grains, but need to get dinner on the table in a hurry.    

Start by sautéing the bacon in a large cooking pot until crisp.  Remove the bacon to a paper towel-lined plate, pour out all but one tablespoon of the drippings, and add the onion and garlic to the pot.  Cook the vegetables for three minutes and add the turkey, sautéing until it’s cooked through.  Remove the mixture to a plate and set aside.  Wipe out the pot if need be and place back on the stove.

Add 1 1/3 cup of chicken broth and Kamut Bulgur Wheat to the pot.  Bring to a boil, lower the heat, cover, and simmer for 7 to 8 minutes or until the liquid is absorbed.

Stir in the tomatoes, beans, corn, chiles, turkey mixture, bacon, paprika, cumin, chili powder, chipotle powder, salt and 3 ½ cups chicken broth.  Bring the chili to a boil, reduce the heat and simmer for 10 minutes.  Serve with shredded Monterey Jack cheese, fresh cilantro, and tortilla chips.  Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. 

Wind, rain, sleet and snow, January is always cold, and a steaming bowl of chili is just what I want for dinner.  Filled with the robust flavors of tangy tomatoes, warm spices, smoky bacon, sweet corn, and fresh cilantro, Kamut Khorasan Bulgur Wheat Turkey Chili is a delicious way to warm up on a wintry night. If you’re interested in a vegetarian version, leave out the turkey and double the Kamut Bulgur Wheat, using water or vegetable broth instead of chicken.  However you fix it, I know you’re going to love this chili!  Enjoy!

Ingredients

  • 4 slices bacon diced
  • 1 cup onion diced
  • 4 cloves garlic minced
  • 1 lb ground turkey
  • 1 package Hodgson Mill Organic Cracked Kamut Khorasan Bulgur Wheat
  • 1 1/3 cups + 3 1/2 cups chicken broth
  • 2, 14.5 oz cans diced tomato
  • 2, 15 oz cans black beans drained and rinsed
  • 1 cup frozen corn
  • 1, 4.5 oz can chopped green chiles
  • 1 tsp. cumin
  • 2 tsp. chili powder
  • 1/2 tsp. chipotle chili powder
  • 1 tsp. kosher salt
  • 1 cup shredded Monterey Jack cheese
  • 1 cup fresh cilantro coarsely chopped
  • Tortilla chips

Instructions

Sauté the bacon in a large cooking pot until crisp.  Remove the bacon to a paper towel-lined plate, pour out all but one tablespoon of the drippings, and add the onion and garlic to the pot.  Cook the vegetables for three minutes and add the turkey, sautéing until it’s cooked through.  Remove the mixture to a plate and set aside.  Wipe out the pot if need be and place back on the stove.

Add 1 1/3 cup of chicken broth and Kamut Bulgur Wheat to the pot. Bring to a boil, lower the heat, cover, and simmer for 7 to 8 minutes or until the liquid is absorbed. Stir in the tomatoes, beans, corn, chiles, turkey mixture, bacon, paprika, cumin, chili powder, chipotle powder, salt and 3 ½ cups chicken broth.  Bring the chili to a boil, reduce the heat and simmer for 10 minutes.  Serve with shredded Monterey Jack cheese, fresh cilantro, and tortilla chips.  Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. 

Serves 8

Original recipe by Holly

Notes: To make this vegetarian, leave out the turkey and double the Kamut Bulgur Wheat, using water or vegetable broth instead of chicken.


You can find Kamut Khorasan Bulgur Wheat Turkey Chili and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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