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Pierce Street Vegetarian Chili

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.
12 Servings -
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Servings:12  | Calories:420 | Total Fat:7g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 1g
5 %
Total Carb 72g
24 %
Fiber 21g
84 %
Sugars 8g
Cholesterol 2mg
1 %
Sodium 1214mg
51 %
Protein 20g
40 %
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
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