Hearty Vegetarian Chili 
Serves 2 • Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High • Slow Cooker Size 4 to 7 Quarts
WHY THIS RECIPE WORKS: Vegetarian chilis often rely on a mix of beans and vegetables for heartiness, but this combination failed to deliver the meaty depth we were looking for. We wanted a robust chili that was as rich, savory, and deeply satisfying as any meat chili out there, and significantly healthier. We started with dried navy beans, which turned tender and creamy with the long simmer; a combination of chipotle chili in adobo sauce, chili powder, and cumin delivered a subtle heat and warm spice notes. We ramped up the intensity and depth of our chili with soy sauce, dried porcini, and tomato paste, which gave a meaty flavor to our dish. To up the depth of the chili, we tried adding a variety of ingredients, such as rice, nuts, and seeds, but only bulgur provided the textural dimension our chili had been missing, plus it was light on prep. After a quick soak in boiling water, it needed just 10 minutes in the slow cooker to fully soften and absorb the rich flavors. When shopping, don’t confuse bulgur with cracked wheat, which has a much longer Cooking Time and will not work in this recipe. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Serve with your favorite chili garnishes. See the sidebar that follows the recipe.
1 |
onion, chopped fine |
2 |
tablespoons tomato paste |
1 |
tablespoon minced fresh oregano or 1 teaspoon dried |
2 |
teaspoons chili powder |
1 |
teaspoon canola oil |
1 |
teaspoon minced canned chipotle chile in adobo sauce |
1 |
teaspoon ground cumin |
¾ |
cup dried navy beans, picked over and rinsed |
1 |
tablespoon low-sodium soy sauce |
¼ |
ounce dried porcini mushrooms, rinsed and minced |
Salt and pepper |
|
¼ |
cup medium-grind bulgur, rinsed |
2 |
tablespoons minced fresh cilantro |
1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave onion, tomato paste, oregano, chili powder, oil, chipotle, and cumin in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in 3 cups water, beans, soy sauce, mushrooms, and ¼ teaspoon salt. Cover and cook until beans are tender, 9 to 10 hours on low or 6 to 7 hours on high.
2. Meanwhile, combine bulgur and 1 cup boiling water in bowl, cover, and let sit until bulgur is softened, about 10 minutes; drain bulgur.
3. Stir softened bulgur into chili, cover, and cook on high until tender, 5 to 10 minutes. (Adjust chili consistency with extra hot water as needed.) Stir in cilantro and season with salt and pepper to taste. Serve.
Per serving:
Cal 400
Fat 5g
Sat Fat 0.5g
Chol 0mg
Carb 71g
Protein 21g
Fiber 24g
Sodium 750mg