2 table spoons of olive oil1 large onion (chopped)9 cloves of garlic (finely chopped)1 table spoon of ginger (peeled and grated)3 table spoons of chilli powder1 teaspoon of cumin1 serrano pepper (deseeded, finely chopped)1 chipotle pepper (minced)800 grams of tomato (canned or crushed)10 cups of vegetable broth1 ½ cups of chickpeas (cooked or canned)2 ¼ cups of lentils (black, brown, or green (or combo), rinsed and picked over) ⅔ cups of pearled barley (or farro) ⅔ cups of bulgur wheat1 teaspoon of salt
A few notes related to this chili recipe. The chili powder I used was very ancho-centric. I think the earthiness of ancho and lentils works nicely together, but feel free to use your favorite chili powder. This recipe makes a pot of chili with a bit of a kick to it - if you're nervous about heat, scale back a bit on the powder and peppers, wait until you get to the simmer stage and add more a bit at a time tasting all the while. As far as broth goes - I really dislike many of the pre-made vegetable broths out there, but do like Rapunzel Herb Bouillon with Salt. I'd actually prefer you use water if you can't find a vegetable broth/stock good enough to heat up and drink on its own. I should also mention I used a blend of two types of lentils here - black and French green lentils - 1 1/2 cups black lentils, 3/4 cup French green lentils. And lastly, this makes a huge pot of chili, so get out your largest pot.
In a large stockpot pot over medium heat add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant. Stir in the serrano pepper and chipotle pepper, tomatoes, and 8 cups of the broth. Now add the chickpeas, lentils, barley / farro, and bulgur - stirring between each addition. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here - if you're using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed.
Simmer away for about 35 - 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments - add more chipotle, salt, or whatever you think it needs and enjoy! I love this chili with a bit of feta or goat cheese on top and a big drizzle of olive oil, but I listed off a few other topping ideas up above.
21 September 2014,
Michal Krzywonos,
355 visits
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12 people
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