Vegetarian Chili

This vegetarian chili has rich flavors, a spicy kick, and great mouthfeel. The addition of walnuts and shiitake mushrooms gives it a nutty, earth depth and bulgur provides a savory ground-beef-like texture. Great in colder weather, this chili is also great on a hot summery day with a pint of beer or glass of wine.

Soups

Prep: 30 min
Rise: 30 min
Cook: 3 hours
Total: 4 hours
Serves 6 to 8

Beans
6 ounces dry pinto beans (about 1 cup)
6 ounces dry cannellini beans (about 1 cup)
4 ounces dry cranberry beans (about ⅔ cup)
Rinse beans well in a fine mesh strainer and remove any stones.
4 quarts water
3 tablespoons salt
Place beans, water, and salt in a large dutch oven. Boil over high heat.
Once boiling, remove pot from heat, cover, and let stand for 1 hour.
Drain beans in a colander and reserve. Wash pot for reuse.
Chili
Move oven rack to middle and preheat to 300°F.
¼ cup vegetable oil
Heat oil in now empty and clean Dutch oven over medium-heat until shimmering, about 5 minutes.
2 pounds onions, chopped fine
1 teaspoon salt
Add onions and salt to Dutch oven. Sauté, stirring occasionally, until onions begin to brown, about 10 minutes.
½ cup walnuts
3 tablespoons chili powder (mild) to ⅓ cup chili powder (hot)
2 shiitake mushrooms
4 teaspoons dried oregano
Grind walnuts, chili powder, mushrooms, and oregano in a food processor. Add to dutch oven and cook, stirring several times until fragrant, about 1 minute.
reserved beans
7 cups water
Add beans and water to Dutch oven. Cover pot and bring to a boil.
Transfer pot to oven and cook at 300°F for 45 minutes. Remove from oven. It will be very watery, but fear not, it will thicken once you add the quinoa and cook again.
28 ounces diced tomatoes, slightly drained
⅔ cup quinoa
3 tablespoons tomato paste
1 - 2 jalapeño chiles, stemmed and coarsely chopped
6 garlic cloves, minced
3 tablespoons soy sauce
Grind drained diced tomatoes, tomato paste, chopped jalapeño chiles, garlic, and soy sauce in a food processor until finely chopped. Add to pot and stir to combine.
Cover and return pot to oven. Cook at 300°F until beans are completely tender, about 2 additional hours.
Remove pot from oven and stir. Let stand, uncovered, for 30 minutes.
Serve with sour cream, cheese, or corn bread.