I have a feeling I'm going to be making a lot of chili this autumn. It's only just past the middle of September, and already I'm reaching for warming comfort food. Looks like I may also need to start reaching for the car keys and driving over to the Y for 6 a.m. spin classes...
I was on the search for a new chili recipe to try out this time around and as I paged through a few different cookbooks I have on hand, I found several different recipes that called for using bulgur as a protein replacement for meat. (Bulgur, a grain which originates in the Middle East, has about 6 grams of protein and 8 grams of dietary fiber per cooked cup.) So, here you go -- super filling [and meat free!] bulgur chili with black beans!
Slow-Cooker Black Bean Bulgur Chili
makes 6-8 servings
1 cup bulgur
2 cups hot water
1 orange pepper, de-ribbed, de-seeded, and chopped
1 white onion, chopped
2 cloves garlic, minced
2 cups sliced portobello mushrooms, chopped
1 14.5-oz can roasted diced tomatoes
2 15-oz cans black beans, drained and rinsed1 teaspoon dried oregano
2 tablespoons chili powder
2 teaspoons ground ancho chile pepper
1 teaspoon ground cumbin
1/2 teaspoon cayenne pepper
1 tablespoon natural cocoa powder
1 cup organic vegetable broth
salt and pepper to taste
1. In a medium bowl, combine together the bulgur and hot water. Let the bulgur sit for 15-20 minutes. After the time has elapsed, drain off any remaining liquid and squeeze out any excess water. Set aside.
2. In a large skillet, saute the chopped onion and pepper over medium heat until soft, about 3-5 minutes. Add in the minced garlic and saute until fragrant, about 30 seconds to 1 minute. Place the sauteed veggies into a 4-quart slow cooker bowl.
3. In a small skillet, saute the chopped mushrooms over medium heat until lightly browned and softened. Add to the slow cooker bowl.
4. Add the diced tomatoes and black beans to the slow cooker mixture.
5. Season with oregano, chili powder, ground ancho chile pepper, ground cumin, and cayenne pepper. Stir to combine all the ingredients.
6. Stir in the cocoa powder and veggie broth.
7. Cook on low for 6-8 hours.
8. Season to taste with salt and pepper.
9. Serve with a variety of toppings such as oyster crackers, shredded cheese, Greek yogurt, or fresh chopped chives.