Mixed Bean Chili (Slow Cooker)

bean chili2 300x275 Mixed Bean Chili (Slow Cooker)

My slow cooker has been seeing a lot of action these days.

In its younger years, it was under appreciated. Yet, now, as it is getting on in life, its inherent beauty is shining right on through.

Weird how that happens.

It’s kinda like how, the moment I turned 30, guys in trucks, all-of-a-sudden, started provocatively honking at me. It’s true. Forget my late teenage years and my twenties, pick-up-truck-drivers like them some 30 year olds.

bean chili31 300x275 Mixed Bean Chili (Slow Cooker)

Much like how I like me some seasoned, bench-warming, slow cookers.

Recently, mine was promoted from water-boy to first-line-starter.

As much as I love to cook and as much as I love my job and as much as I love the gym, by the time that I get home, I’m about ready for bed, not for kitchen-ing.

I’ve, repeatedly, been as pleased as punch by the fact that I can merely toss everything in the slow cooker, press the on button, and then have a warm, home-cooked, and healthy dinner waiting for me when I get home.

It’s a champion contraption and it is finally getting its due credit.

This Mixed Bean Chili was ultra delicious, heart- and soul-warming, and incredibly satisfying. Between the beans and the bulgur, it is both hearty and sustaining.

It’s a beautiful dish for the fall and for the winter; one that I will make many times over.

Dust off your Crocky, it’s time to get ‘a-slow cookin’.

bean chili1 300x275 Mixed Bean Chili (Slow Cooker)

Mixed Bean Chili (Slow Cooker)

Adapted from Kitchen Treaty

3/4 cup bulgur wheat
2 cups yellow onion, diced
2 cups sliced white button mushrooms
1/2 cup red bell pepper, diced
2 cloves garlic, minced
1 cup vegetable broth
1 cup strong brewed coffee
1 28 oz. can diced tomatoes
2 (15-19 oz) cans mixed beans, drained and rinsed
2 tablespoons brown sugar
1 tablespoon cocoa powder
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried oregano
1/2 teaspoon red cayenne pepper, or to taste
Bay leaf
1/2 teaspoon salt, or to taste
A few turns fresh ground black pepper

1. Cook the bulgur as per the directions on the package.
2. Add the bulgur along with all of the other ingredients to your slow cooker. Stir.
3. Cook on low for 8 hours and add additional salt and black pepper to taste.
4. Remove bay leaf and serve with your favorite chili toppings.

Suggested toppings:
Sour cream
Diced avocado
Grated sharp cheddar cheese
Sliced green onion

bean chili11 300x275 Mixed Bean Chili (Slow Cooker)