Buffalo Chickpea and Bulgur Chili

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon olive oil
• 1 medium onion
• ¼ cup bulgur
• 2 cups stewed tomatoes
• 1 cup veggie broth
• 1½ cups chickpeas
• ½ cup Frank’s red hot (or favorite sub)
• 2 teaspoons smoked paprika
• ½ teaspoon salt
• toppings
• blue cheese
• croutons

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Dice the onion. Heat the olive oil in a large pot over medium heat, add the onion, and cook for 5 minutes until softened.

2. Stir in the smoked paprika and salt and cook for 1 minute until fragrant.

3. Add the bulgur, stewed tomatoes, veggie broth and chickpeas, and stir well. Bring to a boil.

4. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the bulgur is tender.

5. Stir in the Frank's red hot (or favorite substitute) and simmer uncovered for 5 minutes to warm through and thicken slightly.

6. Ladle the chili into bowls and top with blue cheese and croutons. Serve hot.