Slow Cooker Winter Chili (Meatless)

Although I can not take credit for this recipe, I wanted to post it because it is so tasty that even my non vegan friends will enjoy it.

This recipe is based on a recipe that I found in Eat & Run, by Scott Jurek.  The bulgur wheat in this chili really adds a “meaty” texture without adding the extra calories and fat.  Bulgur wheat is a source of complex carbohydrates, and combined with the other ingredients in the chili, it makes a complete protein.

Bulgur is such a great whole grain to add to your pantry.  Some of the health benefits of bulgur are:

• Helps to prevent constipation
• Helps to reduce the risk of diabetes and heart disease
• It is a good source of insoluble fiber which helps to maintain colon health and may reduce the risk of colon cancer
• It has one of the highest mineral contents of any food. It is rich in iron, phosphorus, zinc, manganese, selenium and magnesium.

The original recipe in Eat & Run was done on the stove top, but I converted my recipe to a slow cooker for convenience.

Slow Cooker Winter Chili

2 TBLS olive oil

2 garlic cloves, minced

1/2 onion, finely chopped

8–10 medium mushrooms, finely chopped

1/2 red bell pepper, finely chopped

3 carrots, finely chopped

1 jalapeño pepper, seeded and minced

1 cup frozen corn kernels

1 tsp ground cumin

½ tsp ground coriander

2 TBLS chili powder

2 tsps sea salt, plus more to taste

½ tsp black pepper

1 28-ounce can diced tomatoes

1 15-ounce can tomato sauce

1 15-ounce can kidney beans, drained

1 15-ounce can black beans, drained

1 15-ounce can red beans, drained

2½ cups water

½ cup dry bulgur wheat

Mix all ingredients in a slow cooker and cook on high for 1-2 hours. Turn to low and continue to cook for 3-4 hours or longer.