Posted by Carolynhttps://umamigirl.com/vegetarian-chili-with-brown-butter-cornbread-and-book-giveaway-winner/
Heidi Swanson's Vegetarian Chili
This recipe makes an enormous pot of chili, at least enough to feed 12 people. It would be great on a buffet at a big winter party. I used my 7 1/4 quart Dutch oven. Half a recipe would feed most families with ample leftovers, but I suspect it also freezes well.
tablespoons olive oil
large yellow onion, diced
poblano peppers, diced
garlic cloves, minced
tablespoon peeled, grated ginger
tablespoons chili powder
teaspoon ground cumin
chipotle pepper in adobo sauce, minced
can crushed tomatoes
can pinto beans
cups brown lentils, rinsed and picked over
cup pearled barley
cup bulgur wheat
teaspoons kosher salt, plus more to taste
Chopped cilantro, chopped scallions, shredded cheddar and sour cream for topping
Heat the olive oil over medium heat in a very large, heavy-bottomed pot. Add the onion, poblanos and shallots and cook, stirring occasionally, until the peppers start to soften. Add the garlic, ginger, chili powder and cumin and cook, stirring, for one minute.
Add the chipotle, the tomatoes, and eight cups of the water and stir to combine well. Then add the pinto beans, lentils, barley and bulgur along with two teaspoons of salt and stir thoroughly. Bring to a boil, then reduce the heat to maintain a brisk simmer. Cook for about an hour, adding more water by the cupful as necessary to ensure that the lentils and grains get tender. Taste and adjust the seasonings to taste. Serve garnished with chopped cilantro, scallions, shredded cheddar and sour cream.