Slow Cooker Bulgur Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cups bulgar4 cups boiling water1 1/2 cups finely chopped green peppers2 large onions, chopped1 jalapeno pepper, finely chopped4 tsp. olive oil4 cans (16 oz) kidney beans, 2 cans rinsed and drained, 2 cans with liquid2 cans crushed tomatoes (29oz), undrained16 oz. tomato sauce2 cups water4-6 tbls. chili powder4 garlic cloves, minced1 tsp. ground cumin1/2 tsp. cayenne pepper (or to taste)*option 1 1/2 cups shredded reduced-fat cheddar cheese
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.
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.
Nutritional Info 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
Member Reviews