Vegetarian Chili

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I got this recipe from annies-eats.com, and I have to say I liked it way more than I thought I would. First, I don’t eat a ton of meat, so vegetarian chili is hard. It’s good, but it’s never as good as the kind with meat. Now, I wouldn’t put this up against a really awesome chili with some sirloin in it, but it’s the best I’ve found. I’m calling it—it’s the best vegetarian chili I have had. I give it an 8.3. It definitely is good with the cheese and avocado, and I also added frozen corn to mine. You think I am kidding, but my cousin literally did not know this did not have meat in it until I told him. It absolutely tastes and feels like a hearty chili. I put my changes in bold.

Vegetarian Chili

Yield: about 8-10 servings

Ingredients
  • 8 oz. dried black beans I used more than this, I did about 1 1/2 cups dry beans
  • 8 oz. dried cannellini beans I used pinto beans, and I used about 1 1/2 cups dry
  • 3 tbsp. plus 1¼ tsp. kosher salt, divided
  • 1 tsp. baking soda I left this out b/c I prepped min in the pressure cooker
  • ½ oz. dried shiitake mushrooms, rinsed and chopped coarse I used fresh and I probably had about 7 or 8
  • 4 tsp. dried oregano
  • ½ cup walnuts, toasted I didn’t toast mine
  • 1 (28 oz.) can diced tomatoes, drained with juice reserved
  • 3 tbsp. tomato paste
  • 2 jalapeños, seeded and chopped
  • 6 cloves garlic, minced
  • 3 tbsp. soy sauce
  • ¼ cup olive oil
  • 2 lb. yellow onions, chopped I used 3 medium sized onions
  • ¼ cup chili powder
  • 1 tbsp. ground cumin
  • 7 cups water I used a bit less than this
  • 2/3 cup medium-grind bulgur
Directions

  • In a large Dutch oven, combine 4 quarts water, dried black and cannellini beans, 3 tablespoons of salt and the baking soda. Bring to a boil. Once boiling, remove from the heat, cover and let stand 1 hour. Drain the beans and rinse well.

  • Place an oven rack at middle position and preheat to 300˚ F. Combine the mushrooms and oregano in the food processor and pulse until finely ground, about 30 seconds; transfer to a separate bowl. Process the walnuts until finely ground; transfer to a separate bowl. Add the drained tomatoes, tomato paste, jalapeños, garlic, and soy sauce to the food processor. Process until the tomatoes are finely chopped, about 45 seconds.

  • Heat the olive oil in the now empty Dutch oven over medium-high heat. Once shimmering, add the onions and the remaining 1¼ teaspoons of salt and cook, stirring occasionally, until softened and starting to brown, about 8-10 minutes. Lover the heat to medium, mix in the ground mushroom mixture, chili powder and cumin. Cook, stirring constantly, until fragrant, about 1 minute. Add the rinsed beans and the water to the pot and bring to a boil. Cover the pot, transfer to the oven, and cook for 45 minutes.

  • Remove the pot from the oven. Stir in the bulgur, ground walnuts, tomato mixture and reserved tomato juice. Cover the pot and return to the oven. Cook until the beans are fully tender, about 1 hour (1½ hours if planning to serve right away.) Remove the pot from the oven and let cool. Serve warm with greek yogurt/sour cream, shredded cheese, green onions, and avocado as desired.

Source

The Make-Ahead Cook from America’s Test Kitchen

http://www.annies-eats.com/2014/12/03/vegetarian-chili/

Source

recipe retrieved 2/11/15 from http://www.annies-eats.com/2014/12/03/vegetarian-chili/

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