| Fast Prep | Make Ahead | dump and go

double bean, bulgur, and beer chili

prep: 20 minutes | cook: 20 minutes | MAKES: 8 servings (1⅓ cups each)

• 1 28-oz. can crushed tomatoes
• 2 cups water
• 2 15-oz. cans red kidney beans, rinsed and drained
• 1 15-oz. can black-eyed peas, rinsed and drained
• 1 12-oz. bottle light wheat beer
• 1 cup chopped onion
• 1 cup chopped green sweet pepper
• 1 cup chopped red sweet pepper
• 1 cup uncooked bulgur
• 4 large cloves garlic, minced
• 2 Tbsp. packed brown sugar
• 1 Tbsp. chili powder
• 1½ tsp. ground cumin
• 1 tsp. dried oregano, crushed
• 1 tsp. salt
• Toppings such as shredded cheddar cheese, sour cream, chopped red onion, sliced green onions, roasted pumpkin seeds, and/or chili powder (optional)

1. In a 5- to 6-qt. pot combine the first 15 ingredients (through salt). Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until bulgur is tender. Serve with desired toppings.

TIP: If desired, for fuller flavor, cook and stir the onion, peppers, and garlic in 1 Tbsp. hot vegetable oil until softened and fragrant before adding other ingredients.

TO MAKE AHEAD: Cover and refrigerate chili up to 3 days. (Or place chili in a freezer container, label, and freeze up to 3 months. Thaw overnight in the refrigerator before serving.) Heat through before serving, adding a little water, if necessary, for desired consistency.

PER SERVING: 249 cal., 2 g fat (0 g sat. fat), 0 mg chol., 769 mg sodium, 49 g carb., 11 g fiber, 11 g sugars, 12 g pro.