Food & Cooking Recipes Ingredients Pasta and Grains Vegetable Chili Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 24, 2020 Print Rate It Share Share Tweet Pin Email Yield: 10 cups This vegetarian chili was adapted from photographer Helen Norman's recipe. Ingredients 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 ⅓ cup dry red wine 1 can (28 ounces) crushed tomatoes ½ cup bulghur Grated cheddar cheese, fresh cilantro, and sour cream, for serving Directions 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. Rate it Print