Fish

Veggie and Bulgur Chili is for Dinner.

Veggie and Bulgur Chili takes several minutes to prepare.

Veggie and Bulgur Chili takes several minutes to cook.

Veggie and Bulgur Chili makes 6 servings.

The ingredients for Veggie and Bulgur Chili are:

3 carrots, sliced
3 cups, diced, peeled butternut squash
2 stalks celery chopped
2 yellow squash chopped
1 bell pepper, sliced
1 red onion sliced
3 cloves garlic, chopped
1 large jalapeno seeded and chopped
28oz can crushed tomatoes in puree
15oz can red kidney beans, drained and rinsed
3 tablespoons chili powder
1 tablespoon honey
2 tablespoons sun dried tomatoes (not packed in oil)
1 teaspoon dried oregano
1/3 cup bulgur
1/3 cup barbecue sauce

Here is how you make Veggie and Bulgur Chili:

Place carrots, squashes, celery, bell pepper, onion, garlic, jalapeno, tomatoes, beans chilli powder, honey and oregano in 5 or 6 quart slow cooker; mix well. With back of spoon, gently press the vegetables so they form an even layer. Sprinkle the bulgur on top leaving a 1/2 inch border around the edge of the slow cooker. Cover and cook until the vegetables are fork tender, 4-5 hours high, 8-10 hours low. Add the barbecue sauce. Stir to combine. 2 cup servings.Number of Servings: 6Recipe submitted by SparkPeople user AUTUMNESF.

The nutritional information for Veggie and Bulgur Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 291.8

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 946.1 mg
• Total Carbs: 65.7 g
• Dietary Fiber: 12.2 g
• Protein: 11.6 g