Vegetable Chili

10 cups

This vegetarian chili was adapted from photographer Helen Norman's recipe.


  • ½ cup dried chickpeas

  • ¾ cup dried kidney beans

  • 2 tablespoons olive oil

  • 2 cups chopped onion

  • 2 carrots, cut into ¼-inch dice

  • 2 stalks celery, cut into ¼-inch dice

  • 1 garlic clove, minced

  • 3 ½ cups chopped white mushrooms (12 ounces)

  • 1 red bell pepper, cut into ¼-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

  • ¼ teaspoon freshly ground pepper

  • 1 tablespoon Worcestershire sauce

  • cup dry red wine

  • 1 can (28 ounces) crushed tomatoes

  • ½ 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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