Chili is one of my favorite staples. I’m sure it comes as no surprise since it’s a stew and brown – two of my favorites when it comes to slow cooker dinners. Well, maybe some of my favorite foods just happen to be brown…
Of course, it’s great as is or with a sprinkle of vegan chez – but that’s just a blank canvas for you to work with. There’s the classic chili mac that only requires you to boil up some pasta, mix in the chili and add a touch of vegan cheez (if you’d like). You can bake the finished recipe under a layer of cornbread to create the perfect casserole and it’s great in quesadillas or tacos too.
I always have a few cans of vegan chili in my pantry for the nights that I’m too tired to make dinner. My favorite default dinner is chili chez dip with micro thin tortilla chips. It can cheer me up after a hard day and it goes great with a margarita.
Cans are great for dinner emergencies, but I’d rather grab something homemade from the freezer. The grains in this recipe really mimics the meaty texture that is usually made from some type of soy. This chili is soy free and as a bonus has no added oil. You can even make it gluten-free by using quinoa or more millet in place of the bulgur.
Working on my bean book last year I acquired a pantry full of beautiful heirloom jewels. I dug a few out for this chili (alubia blanca, arikara yellow beans, sangre de toro,) but honestly it would taste just as good with navy, pinto and black beans. It can be a inexpensive or fancy as you want it to be. Well – maybe fancy isn’t’ the best word, since (even with my pricey heirlooms) it looks like a plain old bowl of chili!
- 2 cups assorted dried beans, any but kidney beans* I used 3 heirlooms in equal amounts (alubia blanca, arikara yellow beans, sangre de toro)
- 4 cups water
- 2 cups water
- 1 can, 15.5 ounce diced tomatoes or tomato puree
- 1/4 cup bulgur, use quinoa or more millet to make gluten-free
- 1/8 cup millet
- 1 tablespoon dry veggie bouillon, with nutritional yeast or chickeny flavor or 1 cube
- 1 teaspoon cumin
- 1 teaspoon chili spice mix
- 1/2 teaspoon chipotle or ancho powder
- 1/2 teaspoon smoked paprika
- salt, to taste
- The night before:
- Add the beans and water to the slow cooker and cook on low at least 7 or 8 hours.
- In the morning:
- Carefully drain the beans and rinse them. Then return them to the slow cooker with the fresh water, grains, tomatoes, and all the spices except for the salt.
- Cook on low 7 to 10 hours.
- Salt to taste before serving.
Amount Per Serving Calories 502Sodium 1765mgCarbohydrates 119gFiber 5gSugar 93gProtein 6g