Veggie and Bulgur Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 291.8
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 946.1 mg
  • Total Carbs: 65.7 g
  • Dietary Fiber: 12.2 g
  • Protein: 11.6 g

View full nutritional breakdown of Veggie and Bulgur Chili calories by ingredient
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Number of Servings: 6


    3 carrots, sliced
    3 cups, diced, peeled butternut squash
    2 stalks celery chopped
    2 yellow squash chopped
    1 bell pepper, sliced
    1 red onion sliced
    3 cloves garlic, chopped
    1 large jalapeno seeded and chopped
    28oz can crushed tomatoes in puree
    15oz can red kidney beans, drained and rinsed
    3 tablespoons chili powder
    1 tablespoon honey
    2 tablespoons sun dried tomatoes (not packed in oil)
    1 teaspoon dried oregano
    1/3 cup bulgur
    1/3 cup barbecue sauce


Place carrots, squashes, celery, bell pepper, onion, garlic, jalapeno, tomatoes, beans chilli powder, honey and oregano in 5 or 6 quart slow cooker; mix well. With back of spoon, gently press the vegetables so they form an even layer. Sprinkle the bulgur on top leaving a 1/2 inch border around the edge of the slow cooker. Cover and cook until the vegetables are fork tender, 4-5 hours high, 8-10 hours low. Add the barbecue sauce. Stir to combine. 2 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user AUTUMNESF.

TAGS:  Fish | Dinner | Fish Dinner |

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