Slow Cooker Tailgate Chili

In the deep winter, it's still a great time for chili and slow-cooker chili! 

Ingredients:

1 tbsp olive oil

1 onion, diced
4 garlic cloves, minced
1 can (15-oz) kidney beans, drained and rinsed
1 can (14-oz) diced tomatoes
2 tbsp soy sauce
2 tbsp cocoa powder
2 tbsp nutritional yeast
2-3 tbsp chili powder
1 tbsp (vegan) Worcestershire sauce
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground allspice
¼ tsp ground ginger
dash ground cloves 

1 bay leaf
1 cup dry bulgur wheat

2 cups vegetable broth 
1½ cups corn
1 cup (9-oz) salsa
4-oz guacamole

Directions:

1. Heat oil over medium-high heat. Sauté onions and garlic until translucent.
2. Combine onions and garlic with all ingredients except guacamole in slow cooker. 
3. Cook on low approximately 8 hours.
4. Remove bay leaf and season with salt and pepper.
5. Thin with water or veg broth if necessary.
6. Garnish with guacamole.

Notes:

• Serves 4
• Per serving: 397 calories, 8.1g fat, 73g carbs, 21g fiber, 9.9g sugars, 16.9g protein

Mujadara (Lentils & Bulgur)

In one of my trips to visit my parents, my  mother asked around for vegan recipes. Apparently she'd had this at my sister's house, so she got the recipe. My sister had gotten it from refugees she volunteers with. I added carrots, just to fill out the dish a little more just because it was about the only item I ate during that trip.

Ingredients:
1 cup small brown or green lentils
4 cups water, divided
1/4 cup safflower or canola oil
2 large onions, diced
1 tsp kosher salt
1 cup course bulgur (#3 or #4 grade)
black pepper

Directions:
Boil lentils with 2 cups water, reduce to simmer (about 5-10 minutes).
In a large skillet or saute pan with lid, heat oil. Add onionss and cook until a dark golden brown, stirring frequently. Sprinkle onions with salt as they cook.
Carefully pour remaining 2 cups water into saute pan. Bring to a boil.
Add bulgur and lentils with liquid.
Cover and bring back to a boil. 
Add salt and pepper to taste.
Reduce to simmer, cover, and cook until lentils and bulgur are consistency you like (al dente). (About 10-15 minutes.) You may need to add water as it cooks.