Vegetarian Chili

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.
  • Prep: 30 min
  • Rise: 30 min
  • Cook: 3 hours
  • Total: 4 hours
  • Serves 6 to 8
Vegetarian Chili
  • 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.
  • 28 ounces diced tomatoes, slightly drained
  • ⅔ cup bulgur
  • 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.
From . ( Adapted from America's Test Kitchen.

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