Smoky Lentil Chili
One of the best vegetarian chilies out there! Take it to a chili cook-off!
Servings 6 big bowls
Ingredients
- 2 onions, finely chopped
- 1/2 8-oz package mushrooms, finely chopped (about 1 cup)
- 2 jalepenos, stems and seeds removed
- 5 cloves garlic, peeled
- 1/4 cup soy sauce
- 1 28-oz can diced tomatoes (blended up first if you don't like tomato chunks)
- 3 TBSP chili powder
- 1 TBSP cumin
- 1 TBSP oregano
- 1 tsp smoked paprika
- 6 cups water
- 2 tsp vegetable bouillon base
- 1/2 cup walnuts
- 3/4 cup dry bulgur (or TVP)
- 3/4 cup brown lentils
- 2 15 oz cans beans (such as pinto, black, or kidney)
- 1 tsp salt
- 2 TBSP maple syrup
- 1-2 chipotle pepper in adobo sauce (optional, for extra heat)
Instructions
- In a large pot, start sauteeing the onions and mushrooms (I chop these with a food processor so they are not so chunky that my kids notice them and pick them out).
- Meanwhile, in a food processor, blend up the jalepenos, soy sauce, can of tomatoes, and garlic until well blended.
- When the onions are translucent, after about 8-10 minutes, add the spices and stir.
- Then add the mixture from the food processor and let simmer for a few minutes to cook the jalepenos and garlic.
- Add the water, salt and bouillon base. Bring to a boil.
- Add the lentils and bulgur, reduce heat to medium and set timer for 25 minutes. Stir occasionally.
- While that is cooking, chop up the walnuts really small, or pulse them in a clean food processor. Toast in a small skillet over medium heat until just golden brown and fragrant. Set a timer for about 3 minutes if needed, they burn easily!
- Add beans, toasted walnuts, and maple syrup. Taste and add whatever you think it needs-- additional salt, chili powder, or even chipotle peppers for more heat. I often add a tablespoon or two of red wine vinegar or lime juice to soups and chilies for more acidity which brings out the flavors.
- Enjoy! Freezes well.
