This vegetarian chili was adapted from photographer Helen Norman's recipe.
- Yield: Makes 10 cups
Source: Martha Stewart Living, December 2004
- 1/2 cup dried chickpeas
- 3/4 cup dried kidney beans
- 2 tablespoons olive oil
- 2 cups chopped onion
- 2 carrots, cut into 1/4-inch dice
- 2 stalks celery, cut into 1/4-inch dice
- 1 garlic clove, minced
- 3 1/2 cups chopped white mushrooms (12 ounces)
- 1 red bell pepper, cut into 1/4-inch dice
- 1 fresh jalapeno chile, seeded and chopped
- 3 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- Coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon Worcestershire sauce
- 1/3 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup bulghur
- Grated cheddar cheese, fresh cilantro, and sour cream, for serving
Put chickpeas and kidney beans in separate bowls, and cover each with 3 cups cold water. Cover with plastic wrap; let soak overnight at room temperature.
Drain and rinse. Transfer chickpeas and kidney beans to separate medium saucepans. Cover with water by 1 1/2 inches. Bring to a boil. Reduce heat; simmer until tender, about 50 minutes for kidney beans and 1 hour for chickpeas. Drain.
Heat oil in a 6-quart stockpot over medium-high heat until hot but not smoking. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 6 minutes. Add mushrooms, bell pepper, and chile. Cook until pepper and chile are just tender, about 8 minutes. Stir in tomato paste, spices, oregano, 2 teaspoons salt, the pepper, Worcestershire, and wine. Add crushed tomatoes, 3 1/2 cups water, chickpeas, kidney beans, and bulghur.
Bring to a simmer. Reduce heat; gently simmer until thick, about 30 minutes. Season with salt. Serve with cheese, cilantro, and sour cream.