1 can pinto beans (rinsed & drained)
1 can black beans (rinsed & drained)
1 & 1/2 cup bulgur (wheat product you can find in the grain/all natural section of the store – Bob’s Red Mill makes one common variety)
3 cups water (more if needed at the end)
3 tsp. all-seasons salt (I used Simply Organic’s brand – great taste and cute jar, plus it’s organic!)
1/2 tsp. fresh ground black pepper
Shredded/diced cheddar cheese for topping (omit to make this vegan)
Tortilla chips for topping
…
Directions:
1. Chop onions, saute in e.v.o.o. until tender
2. Wash and chop tomatoes and peppers, add those and cook for 30 min on med.-low
3. Add beans, tomato paste, bulgur, water, and seasonings. Cook for 2-3 hours
*You can also do this in the slow cooker, although it’ll probably come out tasting a little different. Add all ingredients and cook for 6-8 hours on low. IF you are home, I would cook everything, but leave out the bulgur until the last 2 hours.*
4. Serve with cheese (omit to make vegan) and tortillas on top!
….See more of me at:
….The Lean Green Mommy Machine
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Thank you for sharing this recipe … it looks wonderful. It’s the first chili recipe I’ve seen using potatoes and bulgar. Sounds healthy and delicious … and did you know that eating meatless meals is one of the easiest ways to reduce our footprint on the earth? Yep … so we get to enjoy this fabulous meal and do something nice for planet earth. yay!
I’m definitely trying this one!
My husband does tend to turn up his nose at vegetarian recipes but I’m going to try this anyway – looks great!
this looks awesome
My whole family are vegetarians. This is great, thanks, I can’t wait to try it!
Sounds good and good for you.
Sounds great! We get tired of having meat at every meal.