Bulgur is a cracked wheat that has a great, meaty texture when it’s all cooked up. This super-simple chili recipe gets its smokiness from chilis in adobo sauce, which you can find at most grocery stores. The store usually stocks it alongside things like enchilada sauce and mole. Its smoky flavor plus the hearty bulgur make this pretty much perfect for a late winter cold snap!
- 1/2c bulgur
- 1/2c water
- 1c vegetable broth
- 2 cans of beans (Your choice! I used pinto and black beans), drained
- 1 can diced tomato
- 3 stalks celery, diced
- 2T chili powder
- 1T cumin
- 2-4 cloves minced garlic
- 1 chile in adobo sauce, diced without seeds (If you like things hotter, you can leave in some or all of the seeds)
- 2T olive oil
- 1 Haas avocado, diced
Mix the bulgur, water and broth in a small pan. Bring to a boil, then reduce heat to low and simmer while you get everything else together.
Toss the remaining ingredients, except for the avocado, into your crock pot, then stir in the bulgur. Set the crock pot to low and cook for 4 hours.
Top each bowl with a little avocado!
[Image Credit: Creative Commons photo by Kellypuffs]
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!