The best pot of chili I've made in years. A vegetarian chili recipe Inspired by a bunch of those little bags of remnant grains and pulses that collect in my cupboards - bulgur, farro, and lentils, join chile peppers, crushed tomatoes, some chickpeas, and a secret ingredient.
Servings:12 | Calories:420 | Total Fat:7g | Chol:2mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
Sat Fat 1g
Total Carb 72g
30% Green lentils
29% Vegetable broth
29% Others combined
9% Pearled barley
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
2 tablespoons olive oil 1 large yellow onion, chopped 2 shallots, chopped 8 small / med garlic cloves, finely chopped 1 tablespoon ginger, peeled and grated 3 tablespoons chili powder 1 teaspoon ground cumin 1 serrano pepper, seeded and finely chopped 1 chipotle pepper (from can or rehydrate), minced 1 28 ounce can of crushed tomatoes 10 cups vegetable broth 1 1/2 cups cooked chickpeas (canned is fine) 2 1/4 cups black, brown, or green lentils (or combo), rinsed and picked over 2/3 cup pearled barley or pearled farro 2/3 cup bulgur wheat 1 teaspoon fine grain sea salt (or to taste)
Directions : View recipe directions on 101cookbooks.com