Vegetarian Chili

This vegetarian chili is packed with different beans and grains; the combination of lentils, barley, bulgur wheat, black beans, and kidney beans means that you won’t even miss the meat. Pumpkin puree helps create an extra rich texture, and hefty amounts of garlic, ginger, hot peppers, and chili powder lend a lot of flavor here. I especially loved having this chili topped with an egg for breakfast, but of course, it makes a great lunch or dinner too. I like topping my chili with cheese and sour cream, but if you forgo the dairy toppings, this chili is actually vegan.

Vegetarian Chili
Yield: 8 servings

Ingredients:

• 1 Tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 5 – 6 cloves garlic, minced
• 1/2″ piece ginger, minced
• 1 – 2 jalapeno peppers, minced
• 1 chipotle pepper, minced
• 3 Tbsp chili powder
• 1 (12-ounce) bottle beer*
• 1 carrot, diced
• 1 cup lentils
• 1 cup pearled barley
• 1 cup bulgur wheat
• 1 (15 ounce) can black beans
• 1 (15 ounce) can kidney beans
• 1 large (28 – 32 ounce) can tomatoes**
• 2 cups pumpkin puree
• 6 cups vegetable stock
• salt, to taste

*I used a homebrewed pumpkin beer to play with the pumpkin puree flavor, but feel free to use any beer you love (though stay away from hoppy beers as they will make your chili overly bitter).
**Feel free to use crushed, diced, or whole tomatoes though if using whole ones, you might want to give them a quick chop.

Method:

1. In a very large pot, heat 1 Tbsp olive oil to medium heat, then add 1 onion, diced and 1 bell pepper, diced, and sautee until the onion is translucent, about 10 – 15 minutes.
2. Add 5 – 6 cloves garlic, minced, 1/2″ piece ginger, minced, 1 – 2 jalapeno peppers, minced, 1 chipotle pepper, minced, and 3 Tbsp chili powder, and sautee until fragrant, about 30 seconds.
3. Pour in 1 (12-ounce) bottle beer, and deglaze the pan, scraping up any brown bits.
4. Add 1 carrot, diced, 1 cup lentils, 1 cup pearled barley, 1 cup bulgur wheat, 1 large can tomatoes, and 6 cups vegetable stock. Bring to a boil, then lower heat and let simmer until the lentils, barley, and bulgur are cooked, about 30 – 45 minutes.
5. Stir in 1 can (15 ounces) black beans, 1 can (15 ounces) kidney beans, and 2 cups pumpkin puree. Taste, and add salt, to taste. Serve with chili toppings of choice.