Lots of Beans and Grains Slow Cooker Chili

By Kathy_Hester

Thick and hearty filling chli that's full of beans and grains to give you a chili you can feel good about. It's plant based chili at it's tastiest.

Ingredients

• pm ingredients:
• 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
• am ingredients:
• 2 cups water
• 1 can (15.5 ounce) diced tomatoes or tomato puree
• 1/4 cup bulgar (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

Preparation

Step 1

This recipe uses a 1 1/2 to 2 quart slow cooker. You can double or triple and use a larger slow cooker.

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.
* Kidney beans need to be boiled 10 minutes before you cook them in the slow cooker due to a toxin they contain.