Ultimate Vegetarian Chili

Ultimate Vegetarian Chili is a flavor-packed and hearty chili recipe specially crafted for both vegetarians and meat lovers alike. Developed to capture the essence of traditional chili, this vegetarian version boasts depth, savoriness, and a satisfying texture that will leave you craving for more. The secret lies in a combination of umami-rich ingredients, including soy sauce, dried shiitake mushrooms, and tomatoes, as well as the addition of bulgur and walnuts for body and richness. Dried ancho and New Mexican chiles bring a perfect balance of heat and depth to the dish. This chili is a true crowd-pleaser that you’ll want to make again and again!

SERVES 6 TO 8

INGREDIENTS:

• Salt
• 1 pound (2½ cups) assorted dried beans, picked over and rinsed
• 2 dried ancho chiles
• 2 dried New Mexican chiles
• ½ ounce dried shiitake mushrooms, chopped coarse
• 4 teaspoons dried oregano
• ½ cup walnuts, toasted
• 1 (28-ounce) can diced tomatoes, drained with juice reserved
• 3 tablespoons tomato paste
• 1–2 jalapeño chiles, stemmed and coarsely chopped
• 6 garlic cloves, minced
• 3 tablespoons soy sauce
• ¼ cup vegetable oil
• 2 pounds onions, chopped fine
• 1 tablespoon ground cumin
• 7 cups water
• ⅔ cup medium-grind bulgur
• ¼ cup minced fresh cilantro

INSTRUCTIONS:

1. Dissolve 3 tablespoons of salt in 4 quarts of cold water in a large container. Add the assorted dried beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse the beans thoroughly.
2. Adjust the oven rack to the middle position and preheat the oven to 300 degrees. Arrange the ancho and New Mexican chiles on a rimmed baking sheet and toast them until they become fragrant and puffed, about 8 minutes. Transfer the toasted chiles to a plate, let them cool for 5 minutes, then remove the stems and seeds. Grind the toasted chiles, chopped shiitake mushrooms, and oregano in a spice grinder or with a mortar and pestle until finely ground.
3. Process the walnuts in a food processor until finely ground, approximately 30 seconds. Transfer the ground walnuts to a bowl. In the same food processor, combine the drained tomatoes, tomato paste, jalapeño(s), minced garlic, and soy sauce, processing until the tomatoes are finely chopped, about 45 seconds.
4. In a Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Add the chopped onions and 1¼ teaspoons of salt, and cook, stirring occasionally, until the onions begin to brown, around 8 to 10 minutes. Reduce the heat to medium, then add the ground chile mixture and ground cumin, stirring constantly, until fragrant, which should take about 1 minute.
5. Stir in the rinsed beans and water, and bring the mixture to a boil. Cover the pot, transfer it to the preheated oven, and cook for 45 minutes.
6. After 45 minutes, stir in the medium-grind bulgur, ground walnuts, tomato mixture, and the reserved tomato juice. Continue to cook the chili in the oven, covered, until the beans are fully tender, which takes about 2 hours.
7. Remove the pot from the oven, stir the chili well, and let it stand, uncovered, for 20 minutes to allow the flavors to meld. Before serving, stir in the minced fresh cilantro for a burst of fresh herb flavor.

With its combination of umami-rich ingredients, robust spices, and varied textures, this Ultimate Vegetarian Chili is sure to become a staple in your recipe collection. Serve it with lime wedges, sour cream, diced avocado, chopped red onion, and/or shredded Monterey Jack or cheddar cheese to customize your chili experience. Enjoy the warmth and comfort of this delightful vegetarian chili!