Meatless Monday

I'm venturing into the unknown today and cooking with bulgur. I've never cooked it or eaten it, but I know the grain is packed with protein and fiber so I'm excited to give it a whirl.

My husband and I watched Forks Over Knives this weekend and it kinda scared us about the amount of meat protein we consume... and we don't even eat all that much compared to the average carnivore. We eat tons of veggies around this home, but we are now dedicated to making our meals more about vegetables and grains with just a touch of meat or none at all. So, tonight is our first time eating chili sans meat and it was AMAZINGLY delish!

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.)