Slow Cooker Bulgur ChiliSubmitted by: PEACH3ES
IntroductionEasy to prepare and alter to taste Easy to prepare and alter to taste
2 cups bulgar
4 cups boiling water
1 1/2 cups finely chopped green peppers
2 large onions, chopped
1 jalapeno pepper, finely chopped
4 tsp. olive oil
4 cans (16 oz) kidney beans, 2 cans rinsed and drained, 2 cans with liquid
2 cans crushed tomatoes (29oz), undrained
16 oz. tomato sauce
2 cups water
4-6 tbls. chili powder
4 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. cayenne pepper (or to taste)
*option 1 1/2 cups shredded reduced-fat cheddar cheese
Place bulgur in a bowl, stir in boiling water. Cover and let stand for 30 minutes. Drain and squeeze dry. Saute green peppers, onions, and jalapeno pepper until tender.
In large slow cooker, combine bulgur, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin, and cayenne. Stir in sauteed vegetables.
Slow cook on high for at least an hour (you want it to reach a boiling temperature). Turn down the slow cooker to low and simmer for up to several hours. I usually stir occasionally as well. In my opinion, it tastes best if allowed to simmer for at least 2-3 hours.
*Optional: garnish with shredded cheese, if desired. Cheese is not factored into the nutritional analysis because I usually do not use it.
Yield: 18 servings (1 cup each)
Number of Servings: 18
Recipe submitted by SparkPeople user PEACH3ES.