Chewy, hearty bulgur serves as a terrific meat substitute in this warm, comforting vegetarian chili that's made all the more robust with some good solid glugs of strong coffee.
2cupssliced white button mushrooms
1/2cupred bell pepperdiced
1cupstrong brewed coffee
1 14oz.can diced tomatoes
1 14oz.can kidney beansdrained
1 14oz.can pinto beansdrained
1/2teaspoonred cayenne pepperor to taste
1/2teaspoonsaltor to taste
A few turns fresh ground black pepper
Place the bulgur in a medium bowl and pour two cups boiling water over the top. Let soak for 15 minutes, then drain and squeeze the bulgur dry.
Add the bulgur along with all of the other ingredients to your slow cooker/Crock Pot. Stir. Cook on low for 8 hours and add additional salt and black pepper to taste. Remove bay leaf and serve with your favorite chili toppings. We like it topped with shredded sharp cheddar and Monterey Jack cheese, sour cream, and a little cilantro.