Slow Cooker Bulgur Chili
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
Introduction
Easy to prepare and alter to taste Easy to prepare and alter to tasteNumber of Servings: 18
Ingredients
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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.
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.
Member Ratings For This Recipe
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HONEY20101
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ILANSTERMONSTER
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NCARMODY
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REV_SCOT