Lowfat Crockpot Veggie Chili from Dinners in a Flash

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Lowfat Crockpot Veggie Chili
This is a healthy alternative when you want to go meatless.

Serves 4

Ingredients

Qty	Unit	Ingredient

3		Carrots, diced
2 1/2	C	Butternut Squash, peeled and diced
2		Celery Stalks, chopped
2		Squash - yellow, diced
1		Pepper - green bell, seeded and diced
1		Onion - red, chopped
3		Garlic cloves, coarsely chopped
1	ea	Jalapeno chile - large, seeded and chopped (wear gloves to prevent irritation)
1	Can	Tomatoes - 28 oz crushed in puree
1	Can	Kidney beans - 15 oz red, rinsed and drained
3	Tb	Chili powder
2	Tb	Honey
2	Tb	Tomatoes - sun dried not oil packed, chopped
1	Tsp	Oregano, dried
1/3	C	Bulgur
1/3	C	Barbecue sauce

Instructions

In a 6 quart crockpot, add carrots, butternut squash, celery, yellow squash, bell pepper, onion, garlic, jalapeno, crushed tomatoes, beans, chili powder, honey, sun-dried tomatoes, and oregano; mix well. Pat the mixture down into an even layer in the cooker. Sprinkle bulgur on top, leaving a 1/2 inch border around the cooker. Cover, cooking on low 8 to 10 hours or on high 4 to 5 hours until vegetables are tender. Add barbecue sauce, stirring to combine; serve.

Nutritional information per serving (2 1/2 cups): 343 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 678 mg Sod, 76 g Carb, 20 g Fib, 14 g Prot, 212 mg Calc. Light points: 6