Now, the snow is melting, but it's still chili... SOOOO I decided to make some ;-) ha! This is my favorite recipe - it's vegetarian but you won't miss the meat! It's packed with flavors, crunch and fiber! Love it!
BULGUR BEAN CHILI
What you need:
3/4C uncooked bulgur
1 can kidney beans
1 cans black beans
1 can pinto beans
(You can use any combo of beans that you like)
1 can crushed tomatoes
1/2 can tomato sauce (or add the whole can)
1 green bell pepper, diced
1 sweet onion, diced
1 hot pepper of choice (I used an jalapeño)
1 crushed garlic clove
salt, pepper, chili powder
Optional add-ins: corn, quinoa, brown rice, cilantro
How to:
Saute garlic, onion & bell pepper in skillet. Combine all ingredients into a slow cooker and cook on low for 3-6 hours (depending on the bulgur you have. Ours is quick cooking so it's actually done in 10 minutes, but I let the chili cook all day so the flavors really blend.)
What you need:
3/4C uncooked bulgur
1 can kidney beans
1 cans black beans
1 can pinto beans
(You can use any combo of beans that you like)
1 can crushed tomatoes
1/2 can tomato sauce (or add the whole can)
1 green bell pepper, diced
1 sweet onion, diced
1 hot pepper of choice (I used an jalapeño)
1 crushed garlic clove
salt, pepper, chili powder
Optional add-ins: corn, quinoa, brown rice, cilantro
How to:
Saute garlic, onion & bell pepper in skillet. Combine all ingredients into a slow cooker and cook on low for 3-6 hours (depending on the bulgur you have. Ours is quick cooking so it's actually done in 10 minutes, but I let the chili cook all day so the flavors really blend.)
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