My kitchen had a very good Christmas. She was a little selfish, but got everything she wanted. She received a fabulous all-purpose cooker that is a rice cooker, slow cooker, and steamer in one. It’s hard to believe we’ve gone this long without a slow cooker. I’ve had fun experimenting with it, creating tasty meals including steel cut oatmeal, a whole chicken, and several rice dishes.
And now this chili.
While it’s hard to compete with creamy oatmeal waiting for you when you wake up in the morning, this chili is the favorite thing that’s come out of my slow cooker so far. I’m really excited about this chili. I know I’m calling it vegetarian, but if you don’t sprinkle any cheese on top, it’s actually a vegan chili. I have made vegan chili a lot of times, and while I’ve always liked it, I couldn’t help but feel it was lacking something.
In comes the bulgur wheat. When I saw this chili recipe that called for bulgur wheat, I was intrigued. I decided to add it to my recipe, but really had no idea what to expect. The result? A chili with a hearty texture, somewhat reminiscent of the meaty original. The bulgur wheat was a brilliant addition. I can’t take credit for the idea, but I’m glad I discovered it and took a risk. Even Tim, who isn’t a big chili guy, raved about this vegetarian chili recipe.
Because I’m cooking with a toddler in mind, I try to make my chili healthy, but not too spicy. If you like a little heat to your chili, adjust the spices accordingly or kick it up with a diced jalapeno pepper.Print
Three Bean Vegetarian Chili in the Slow Cooker
A delicious chili recipe for the slow cooker
- Prep Time: 10 minutes
- Cook Time: 300 minutes
- Total Time: 310 minutes
- Yield: 8 servings 1x
- Category: main meal
- Cuisine: American
- 1 cup dry black beans, soaked (see note)
- 1 cup dry kidney beans, soaked (see note)
- 1 cup dry Great Northern beans, soaked (see note)
- 3 cups water
- 2 cups vegetable stock
- 1 (14.5 ounce) can diced tomatoes, with liquid
- 1 (6 ounce) can tomato paste
- 2 tablespoons reduced-sodium Tamari or soy sauce
- 1 cup bulgur wheat
- 1–2 tablespoons extra virgin olive oil
- 1 onion, diced
- 1/2 red bell pepper, medium diced
- 1 green bell pepper, medium diced
- 1 carrot, medium diced
- 2 celery stalks, medium diced
- 4 cloves garlic, minced
- 1 teaspoon ancho chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup minced fresh cilantro
- Put soaked beans, water, vegetable stock, diced tomatoes with liquid, tomato paste, tamari, and bulgur into slow cooker. In a large skillet, saute the onion, carrot, celery, bell peppers, and garlic in 1-2 tablespoons olive oil for about 3-5 minutes. Add the spices, stir to combine, and allow to cook another minute or two. Add the vegetable mixture to the slow cooker. Cook on high for 5 hours.
Soaking Beans: To soak your beans, sort and rinse your beans and then place them in a large pot and cover with 6-8 cups of water. Soak overnight, covered, at least 8 hours, then drain and rinse. You can also use the “quick soak” method: Sort and rinse your beans and place them in a large pot and cover with 6-8 cups of water. Bring water to a boil and allow to boil for 2 full minutes. Turn off the heat, cover, and allow to soak 1-2 hours. Drain and rinse.
Inspired by this Savvy Vegetarian recipe
- Serving Size: 1 of 8 servings
- Calories: 180
- Sugar: 7.3g
- Sodium: 488mg
- Fat: 3.1g
- Carbohydrates: 31.5g
- Protein: 8.5g
Keywords: slow cooker chili
I’m a little strange, but I enjoyed my chili with some bleu cheese sprinkled on top. Tim’s was topped with shredded cheddar. Cheese is completely optional, of course, and you can keep this a vegan meal if you leave it off.
I didn’t get any pics of Meghan eating her chili, but I wish I would have because she was quite funny. She took a bite and excitedly exclaimed, “Meghan likes it!” but then made a strange face while she chewed that almost looked like she was going to spit it out. She took more bites, though, continuing to exclaim “Meghan likes it!” while making the same face. Strange kid.
Like any soup, we loved this even more as leftovers the next day. It is so filling and perfect for this freezing cold weather we’ve been having. Enjoy!