Pierce Street Vegetarian Chili
Fantastic the first time and even better three days later with a fried egg on top. Tone down the spice if you aren’t up for it. And use a big pot!source Heidi Swanson
Ingredientsfor about 1010 people
- 22 tablespoons olive oil
- 11 large yellow onion, chopped
- 22 shallots, chopped
- 88 small/med garlic cloves, finely chopped
- 11 tablespoon ginger, peeled and grated
- 1.51 ½ tablespoons chili powder
- 11 teaspoon ground cumin
- 11 teaspoon paprika
- 22 chipotle pepper, minced
- 11 can crushed tomatoes (28 0z.)
- 1010 cups vegetable broth
- 11 can chickpeas
- 2.252 ¼ cups black, brown, or green lentils (or combo), rinsed and picked over
- 0.66⅔ cup pearled barley or pearled farro
- 0.66⅔ cup bulgur wheat (optional)
- 11 teaspoon fine grain sea salt (or to taste)
- 0 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, fried egg
- 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.
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