Why this recipe works this vegetarian version of classic chili is so flavorful and satisfying that even meat lovers will go back for seconds. For the chiles, we chose a combination of dried ancho and New Mexican chiles, toasted them in the oven until fragrant, and then ground them. Two kinds of beans plus bulgur gave it a substantial, hearty texture. A combination of umami-rich ingredients—tomatoes, mushrooms, and (surprisingly) soy sauce—added deep, savory flavor. Ground walnuts stirred in contributed even more savoriness, plus richness and body. We recommend a mix of at least two types of beans, one creamy (such as cannellini or navy) and one earthy (such as pinto, black, or red kidney). You will need to soak the beans for at least 8 hours or up to 24 hours. Serve the chili with lime wedges, sour cream, diced avocado, chopped red onion, and/or shredded Monterey Jack or cheddar cheese, as desired.
SERVES: 6 to 8
TOTAL TIME: 4 hours (plus 8 hours soaking time)
INGREDIENTS:
- Salt
- 1 pound (2½ cups) assorted dried beans, picked over and rinsed
- 1 ounce (about 2) ancho chiles
- ½ ounce (about 2) 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
- 3 tablespoons soy sauce
- 1 or 2 jalapeño chiles, stemmed and chopped coarse
- 6 garlic cloves, minced
- ¼ cup vegetable oil
- 2 pounds onions, chopped fine
- 1 tablespoon ground cumin
- ⅔ cup medium-grind bulgur
- ¼ cup minced fresh cilantro
INSTRUCTIONS:
- Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Adjust oven rack to middle position and heat oven to 300 degrees. Arrange ancho and New Mexican chiles on rimmed baking sheet and toast until fragrant and puffed, about 8 minutes. Transfer to plate, let cool for 5 minutes, then remove stems and seeds. Working in batches, grind toasted chiles, mushrooms, and oregano in spice grinder until finely ground.
- Process walnuts in food processor until finely ground, about 30 seconds; transfer to bowl. Process drained tomatoes, tomato paste, soy sauce, jalapeño, and garlic in food processor until tomatoes are finely chopped, about 45 seconds.
- Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and 1¼ teaspoons salt and cook, stirring occasionally, until onions begin to brown, 8 to 10 minutes. Reduce heat to medium, add ground chile mixture and cumin, and cook, stirring constantly, until fragrant, about 1 minute. Stir in beans and 7 cups water and bring to boil. Cover pot, transfer to oven, and cook for 45 minutes.
- Stir in bulgur, ground walnuts, tomato mixture, and reserved tomato juice and continue to cook in oven, covered, until beans are fully tender, about 2 hours. Remove pot from oven, stir well, and let stand, uncovered, for 20 minutes. Stir in cilantro and season with salt to taste before serving.
