Pierce Street Vegetarian Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons olive oil 1 large yellow onion, chopped 2 shallots, chopped 8 small/med garlic cloves, finely chopped 1 tablespoon ginger, peeled and grated 3 tablespoons chili powder 1 teaspoon ground cumin 1 serrano pepper, seeded and finely chopped 1 chipotle pepper (from can or rehydrate), minced 1 28-ounce can of crushed tomatoes 10 cups vegetable broth 1 1/2 cups cooked chickpeas (canned is fine) 2 1/4 cups black, brown, or green lentils (or combo), rinsed and picked over 2/3 cup pearled barley or pearled farro 2/3 cup bulgur wheat 1 teaspoon fine grain sea salt (or to taste)
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Directions: |
Directions: In a large stockpot pot over medium heat add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant. Stir in the serrano pepper and chipotle pepper, tomatoes, and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur - stirring between each addition. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here - if you're using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed.
Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments - add more chipotle, salt, or whatever you think it needs and enjoy! I love this chili with a bit of feta or goat cheese on top and a big drizzle of olive oil, but I listed off a few other topping ideas up above.
A huge pot of chili - serves 12 or more.
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Number Of
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Number Of
Servings:12+ |
Preparation
Time: |
Preparation
Time:1 hr |
Personal
Notes: |
Personal
Notes: A few notes related to this chili recipe. The chili powder I used was very ancho-centric. I think the earthiness of ancho and lentils works nicely together, but feel free to use your favorite chili powder. This recipe makes a pot of chili with a bit of a kick to it - if you're nervous about heat, scale back a bit on the powder and peppers, wait until you get to the simmer stage and add more a bit at a time tasting all the while. As far as broth goes - I really dislike many of the pre-made vegetable broths out there, but do like Rapunzel Herb Bouillon with Salt. I'd actually prefer you use water if you can't find a vegetable broth/stock good enough to heat up and drink on its own. I should also mention I used a blend of two types of lentils here - black and French green lentils - 1 1/2 cups black lentils, 3/4 cup French green lentils. And lastly, this makes a huge pot of chili, so get out your largest pot.
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