New This Month

Vegetable Chili

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


  1. 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.

  2. 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.

  3. 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.

  4. Bring to a simmer. Reduce heat; gently simmer until thick, about 30 minutes. Season with salt. Serve with cheese, cilantro, and sour cream.

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