My husband and I have a problem when it comes to chili. I love it and he doesn’t. I had a hard time figuring out why he doesn’t like it. He loves tomato-based dishes, he likes beans, he likes pretty much everything else that goes into chili. Then I figured it out. He doesn’t like the taste of chili powder! So, I went ahead and made this chili that doesn’t use chili powder and, happily, it is still delicious even for a chili lover like me.
The other thing this chili doesn’t have is meat. What it DOES have is bulgur wheat, which serves as a great meat stand-in. We often use bulgur wheat to stretch the ground beef in a recipe as a healthy and economical helper, but in this case it does the job all by itself.
As it’s meatless, this recipe is perfect for Fridays during Lent. If you’re looking for more lenten meal ideas, check out the linky at the bottom of this post.
For easy clean-up, I recommend using a slow cooker liner for this dish. You can find them here. Once you are done cooking and serving, just pull the liner of the pot and throw away. You’ll be left with a totally clean slow cooker with nothing to wash!
Another great idea for work lunches is this Crock-Pot Lunch Crock Food Warmer. You can leave the warming base at work and use the removable food container to transport your lunch from home. The warming base will keep your food warm or heat your foods over time. It’s a good way to avoid standing in line to use the office microwave (which is usually pretty filthy inside anyway!)
Vegetarian Crockpot Chili with Bulgur Wheat Recipe
3/4 cup bulgur wheat
1 clove garlic, minced
1 medium onion, finely chopped
1/2 cup coarsely grated carrots
1 28 oz can tomato purée
1 28 oz can crushed tomatoes
1 Tbsp Adobo seasoning
2 tsp Tajin
2 tsp dried oregano
2 tsp cumin
2 15 oz cans of beans, undrained (pinto, kidney, black or a combination)
1/2 red pepper, chopped
1/2 green pepper, chopped
1 pound package of frozen corn
How to make bulgur wheat chili:
Place all ingredients EXCEPT for beans, peppers and corn into crockpot. Cook on low 6-8 hours or on high 4-5 hours. Add in beans, corn and peppers and cook for an additional 30 minutes on high. Serve.
- 3/4 cup bulgur wheat
- 1 clove garlic, minced
- 1 medium onion, finely chopped
- 1/2 cup coarsely grated carrots
- 1 28 oz can tomato purée
- 1 28 oz can crushed tomatoes
- 1 Tbsp Adobo seasoning
- 2 tsp Tajin
- 2 tsp dried oregano
- 2 tsp cumin
- 2 15 oz cans of beans, undrained (pinto, kidney, black or a combination)
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1 pound package of frozen corn
- Place all ingredients EXCEPT for beans, peppers and corn into crockpot. Cook on low 6-8 hours or on high 4-5 hours. Add in beans, corn and peppers and cook for an additional 30 minutes on high. Serve.
Amount Per Serving: Calories: 258 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 1343mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 12g Sugar: 21g Sugar Alcohols: 0g Protein: 11g