This is a one-pot ground beef chili built around pantry staples — canned beans, crushed tomatoes, and a short list of spices — with bulgur stirred in to add bulk and absorb the spiced broth. It comes together fast, costs very little per serving, and gives you a genuinely filling meal without needing anything on the side. If you need dinner on the table without much fuss, this is a reliable option.
Why this recipe works
Two things make this chili work. First, browning the ground beef properly before adding any liquid — breaking it into small pieces and letting it sit in the hot pan long enough to get some color — builds a savory base that simmering alone can’t create. Second, the bulgur is added partway through cooking, not at the start. This gives it enough time to absorb the spiced tomato liquid and swell into a chewy, substantial texture without turning to mush. Together, the browned meat and the bulgur mean every bowl has real protein and staying power, not just broth and beans.
Ingredient notes
- Bulgur: Use medium or coarse bulgur, not fine. Fine bulgur dissolves into the chili and disappears. Medium or coarse holds its shape and gives you something to chew.
- Ground turkey swap: Ground turkey works well here and keeps the cost down further. Cook it to 165°F (74°C) — it should show no pink at all. It will look paler than beef but the spices cover that.
- Canned beans: Any variety works — kidney, black, pinto. Drain and rinse them to cut the sodium and stop the liquid from thinning the chili too much.
- Crushed tomatoes vs. diced: Crushed tomatoes give a smoother, thicker base. Diced tomatoes leave more liquid and chunkier pieces. Either is fine, but crushed is the better call for this style of chili.
Keeping and reheating
Leftovers keep well in the fridge for up to 4 days in a sealed container. The bulgur continues to absorb liquid as it sits, so the chili will thicken considerably — add a splash of water or broth when reheating on the stovetop over medium-low heat, stirring occasionally until hot through. For freezing, portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Skip the garnish — not worth the extra dish — the chili is complete on its own straight from the pot.
Troubleshooting
- Chili is watery: The bulgur needs more time. Leave the lid off and simmer on medium for another 5–10 minutes, stirring occasionally. The grain will absorb the excess liquid.
- Ground beef is clumping into large pieces: Break it up with a wooden spoon or spatula as soon as it hits the pan, before it firms up. Once it sets into large chunks, it’s hard to break down without losing the texture.
- Chili tastes flat despite the spices: Add a small pinch of salt and stir, then taste again. Under-seasoning is almost always the cause. A short splash of cider vinegar or a squeeze of lime can also sharpen dull flavors without adding heat.
- Bulgur is still hard or grainy: It needs more liquid and more time. Add a quarter cup of water, stir it in, cover the pot, and cook for another 5 minutes on low. Coarse bulgur takes longer than the package suggests when cooking in a thick liquid.
- Chili is too thick to stir: This usually happens when reheating leftovers. Add water or broth a few tablespoons at a time over low heat, stirring between each addition until it loosens to the right consistency.
Quick and Cheap Chili Dinner
Ingredients
- ½ cup bulgur wheat
½ large lemon juice
1 large jalapeño - seeded and chopped
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
½ pound ground beef (minced beef) - optional. Use beef or pork, whatever you have
1 large yellow onion - chopped
1 large green pepper (green capsicum) - chopped
2 cloves garlic - chopped
1 teaspoon cumin
1 teaspoon chili powder (chilli powder in British English)
1 14.5- ounce tomato - I like the ones with Mexican spices or adobo seasoning
1 15- ounce red kidney beans - rinsed
Instructions
- Prep work: Juice the lemon, slice the green onion, seed and chop the jalapeño, and chop the onion, bell pepper and garlic.
- In a small saucepan, bring 1 cup of water to a boil. Add the bulgur and simmer, covered, for 5 minutes. Remove from the heat and keep the bulgur covered for 10 minutes. The water should soak into the grains. Stir in the lemon juice, jalapeño, a nice glug of olive oil, and salt and pepper to taste.
- While the bulgur is cooking, brown the meat in a large pan or a pot over medium-high heat. If you are not using the meat, then just heat about a tablespoon of olive oil and skip to the next step.
- Add the onion and bell pepper to the pan and cook until softened, 6 to 8 minutes. Add the garlic, cumin, chili powder, salt and pepper to taste. Stir everything to combine and cook for another 1 to 2 minutes.
- Add the tomatoes and their liquid and 1½ cups water to the pan and bring to a boil. Add the rinsed beans and simmer for about 10 minutes.
- Divide the chili into bowls and top with the bulgur mixture.
Nutrition
Common questions
Can I use ground turkey instead of ground beef?
Yes, ground turkey is a straightforward swap. Cook it to an internal temperature of 165°F (74°C) with no pink remaining — it runs leaner than beef, so watch the pan and don’t let it dry out before you add the tomatoes.
Do I have to use bulgur, or can I leave it out?
You can leave it out, but the chili will be thinner and less filling. If you skip bulgur, consider adding an extra can of beans to keep the protein content up and give the dish some body.
How do I know the ground beef is fully cooked?
Ground beef is safe at 160°F (71°C) — no pink should remain anywhere in the meat. In a chili, once the beef is broken up and the liquid has simmered for several minutes, it will be well past that temperature.
Can I make this vegetarian?
Yes — skip the ground meat entirely and increase the beans to two cans. The bulgur still provides a chewy, substantial texture and enough protein alongside the beans to make the meal complete.
What can I serve with this to make it a full meal?
The chili is already a complete meal on its own thanks to the meat, beans, and bulgur. If you want to stretch it further, a piece of crusty bread or plain rice on the side works well and costs almost nothing.
Can I make this in a slow cooker?
Brown the ground beef in a skillet first and drain the fat, then transfer it to the slow cooker with the remaining ingredients. Add the bulgur in the last 45 minutes of cooking on low — adding it at the start will make it mushy.
If you liked this one
- Spicy Beef Stuffed Peppers
- Hearty Beef Kale Soup
- Hearty Beef Cauliflower Bake
- Hearty Criollo Beef Locro
