Adapted for Crock Pot from Cook’s Science
8 oz. pinto beans & 8 oz. navy beans, soaked overnight
2 lbs. Onions (3-5), diced
¼ cup olive oil
1 ½ t. salt
2 T. Penzey’s medium hot chili powder
2 T. Cumin
½ t to 3 t.. Cayenne Pepper (ground) (I use 1 ½)
2-3 t. Oregano
½ oz (or a little more) dried mushrooms (ground)
3 c. water
½ c toasted walnuts (ground)
2/3 c Bulgar wheat
1 28 oz can diced or whole tomatoes (drained, save juice)
3 T. tomato paste
6 cloves garlic
3 T. soy sauce
1) Soak beans overnight or use the quick soak method. Rinse and place in crock pot.
3) Finely dice the onions. Place in Dutch oven or deep saute pan with the oil. Cook on medium heat, stirring occasionally, until the onions just begin to brown. (about 7 minutes or so.)
4) While the onions are cooking, mix together the ground mushrooms and spices. After the onions are ready, add the spice mixture and cook for another minute or so until fragrant.
5) Put the onions with spices into the crock pot with the beans. Add 3 cups of water to the pan to deglaze and get the remaining spices. Then add this water mixture to the crock put. Cover and cook until about 3 hours before you need to serve the chili (at least 2 hours on high or 4 hours on low).
6) Coarsely chop and toast the walnuts. In a food processor finely, chop the walnuts. You can add the Bulgar wheat if you need the bulk to get it to chop. Put the ground walnuts and Bulgar wheat together in a bowl and set aside.
7) Drain the tomatoes and set aside the juice. Place the tomatoes in the food processor with the tomato paste, garlic and soy sauce. Process until finely chopped. Put this mixture in a bowl and set aside.
8) About 3 hours before serving, add the tomato juice, tomato mixture and the Bulgar wheat and walnut mixture to the crock pot and cook for 3 more hours.
You can serve with shredded cheddar cheese.
(Without the cheese this recipe is vegan.)