The Best Vegetarian Chili
- Number of Servings: 12
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, and/or green lentils, 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) toppings (opt): a bit of chopped serranos, a bit of feta or dollop of thinned out salted yogurt, a drizzle of equal parts chopped fresh oregano and olive oil, chopped onion
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.
Number of Servings: 12
Recipe submitted by SparkPeople user CATCH23.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user CATCH23.
Nutritional Info Amount Per Serving
- Calories: 359.0
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 509.6 mg
- Total Carbs: 65.4 g
- Dietary Fiber: 16.1 g
- Protein: 13.6 g
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