Slow Cooker Vegetarian Chili with Bulgur
One of the first things I made in my new Crock Pot was my favourite vegetarian chili with bulgur. This is one of those recipes that is super easy and tastes great.
While I also make chili with quinoa as the “meat”, we prefer the bulgur which gives a bit more ground beef texture. Quinoa may be a little healthier, but bulgur isn’t exactly junk food either.
Even though I make the chili in a small slow cooker, we usually have leftovers. This is great because this chili makes some of the best chili cheese fries ever!!
I use this baked French fries recipe topped with vegetarian chili with bulgur and some cheese for a fun and mostly healthy leftover dinner. It is, in fact, Handsome Hubby approved, and he isn’t a big fan of leftovers for dinner!
Making Vegetarian Chili with Bulgur on a Boat
On a list of easy recipes, this is definitely near the top. The veggies listed below are what I usually include. But it easily adapts to what you have and/or like (sweet potato/yam, zucchini, etc.).
I do use my slow cooker since we are generally on shore power during the winter. But it could easily be made on the stovetop. Bulgur doesn’t take long to cook, so the chili comes together in about 30-45 minutes.
Another note is since I prep my beans from dry, it’s easy to do half cans of beans. But if that isn’t the case for you, feel free to put in the whole can of pinto beans.
Boat Tested and Tasted!
This Vegetarian Chili with Bulgur was boat tested and tasted on a 1978 Tollycraft 37 Sedan using a Crock Pot 4Qt. Oval Slow Cooker. See other boat-tested and tasted recipes.
Vegetarian Chili with Bulgur
Ingredients
- 1/4 cup bulgur
- 1 cup veggie broth
- 1/2 yellow onion chopped
- 1 jalapeno pepper diced
- 1 large carrot peeled and chopped
- 1 celery stalks chopped
- 1 bell pepper chopped (choose your favourite colour)
- 8 oz mushrooms (sliced)
- 2 garlic cloves (minced)
- 1 19 oz cans red kidney beans, drained and rinsed,
- 1/2 19 oz can pinto beans. drained and rinsed
- 1 14.5 oz can diced tomatoes
- 3 tbsp tomato paste
- 1 tbsp Worcestershire sauce (regular or vegan or 1/2 tbsp soy sauce)
- 1/2 tsp hot sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground oregano
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- 1/2 tsp ground black pepper
- 1/2 tbsp brown sugar or balsamic vinegar
Instructions
- Add all the ingredients to the slow cooker. Stir. Cook on low for 6-8 hours.
- Top with your favourite chili toppings
Notes
Stay safe and happy cruising!
