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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 135.9
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 375.0 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 7.4 g
  • Protein: 5.7 g

View full nutritional breakdown of Slow Cooker Bulgur Chili calories by ingredient
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Slow Cooker Bulgur Chili

Submitted by: PEACH3ES

Introduction

Easy to prepare and alter to taste Easy to prepare and alter to taste
Number of Servings: 18

Ingredients

    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

Directions

I make this double batch and freeze the leftovers for another meal.

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.






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Member Ratings For This Recipe

  • I am not a vegetarian, but I made this wonderful chili to use during my Daniel Fast, its great. Lots of flavor, with the bulgar added you do not miss the meat at all. I will surely make this chili again and again. - 12/15/10

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  • i really want to try this because i love the fact that instead of using a mock meat substitute like most vegans/vegetarians do to their chili's (which i really dislike!), you added the bulgar instead. very creative- will be trying this soon. - 6/15/08

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  • Excellent! I used red pepper instead of green and 2 cans of chick peas with 2 kidney. I also added 1 teaspoon of fennel seed. A definite keeper. Thanks! - 6/6/08

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  • good enough to serve to a carnivore. - 5/20/08

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