This vegetarian recipe is a healthier and delicious alternative to meat filled chili. Adding bulgur wheat gives extra texture to the dish while providing an excellent source of protein and fiber. Even non-vegetarians will enjoy this chili!
Makes 8 servings
Ingredients:
1 cup black beans, rinsed and drained
1 cup kidney beans, rinsed and drained
1 cup white beans, rinsed and drained
3 cups water
2 cups vegetable stock
1 (14.5 ounce) can zesty jalapeno diced tomatoes, with liquid
1 (6 ounce) can tomato paste
2 tablespoons soy sauce
1 cup bulgur wheat
1 tablespoon extra virgin olive oil
1 onion, diced
1/2 red bell pepper, diced
1 green bell pepper, diced
1 carrot, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon ancho chili powder
1 teaspoon paprika
1 teaspoon coriander
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried cilantro
Nutritional yeast (optional)
Directions:
Combine beans, diced tomatoes, tomato paste, water, vegetable stock, bulgur wheat and soy sauce in a slow cooker. Heat 1 tablespoon of olive oil in a large skillet. Add onions, carrots, peppers, celery and garlic and saute for 5 minutes over medium heat. Stir in spices and cook for an additional 2 minutes. Add mixture to the slow cooker. Cook on medium for 8 hours or on high for 5 hours. Sprinkle nutritional yeast over chili (optional), serve and enjoy!