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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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I received this recipe from my sister last winter. She was trying to convince me that chili didn't need meat to be satisfying. She was right. I am sure you will enjoy it as much as I have Ingredients:
1 large onion, chopped |
1 large green pepper, chopped |
2 garlic cloves, minced |
1 (28 ounce) can chopped tomatoes, undrained |
1 beef (optional) or 1 vegetable bouillon cube (optional) |
1 tablespoon chili powder |
2 teaspoons cumin powder |
1/8 teaspoon cayenne pepper (or to taste) |
2 (16 ounce) cans black beans, undrained |
1 jalapeno pepper, seeded and minced |
1/2 cup bulgar wheat |
Directions:
1. Place all of the ingredients in a slow cooker and stir well.
2. Turn on low and cook for 6 hours.
3. Serve over a baked potato or whole-grain brown rice.
4. **This recipes can be made on the stove if you don't have a slow cooker.
5. Cook over low heat and stir periodically to prevent sticking.
6. **You can use dried black beans, soaked overnight and then boiled and simmered for about 2 hours.
7. If using the bouillon cube for vegetarians it must be the vegetable bouillon cube.
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