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–+ servings
FAVOURITES PRINT RECIPE

Vegetarian Chili with Bulgur

Bulgur gives this vegetarian chili a "meaty" feel with minimal effort. Chop and dump everything in the slow-cooker, walk away and enjoy dinner six to eight hours later!
Prep Time 20 minutes
Cook Time 8 hours
Servings 4

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

Got leftovers? Try them on some oven-baked fries with cheese for tasty Chili Cheese Fries!
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.
Tried this recipe?Mention @wifeonaboat or tag #wifeonaboat on Instagram!