Serves about 6 people
1 tbsp olive oil
1 onion, sliced
1 shallot, sliced
4 small/med garlic cloves, finely sliced
1 tbsp ginger, peeled and grated or sliced
1-2 tbsps chili powder
1 tsp ground cumin
1 serrano pepper, seeded and finely chopped
1 14-ounce can of crushed tomatoes
5 cups vegetable broth
1/2 14-ounce can cooked chickpeas
1 cup green lentils, rinsed and picked over
1/3 cup pearled barley
1/3 cup bulgur wheat
1 tsp thyme (or oregano)
1 tsp fine grain sea salt (or to taste)
Possible toppings (optional): a bit of feta or grated cheese, a drizzle of equal parts chopped fresh oregano and olive oil
In a large pot over medium heat, sauté onion, and shallot in olive oil. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook until everything gets quite fragrant.
Stir in the serrano pepper, tomatoes, thyme/oregano and 4 cups of the broth. Now add the chickpeas, lentils, barley and bulgur – stirring between each addition. Bring to a boil, then reduce the heat and simmer.
Cook for about 35- 45 minutes or until the lentils and grains are cooked through. You might need to add the rest of the water, a little at a time, if the chili thickens up too much. Before serving, season to taste.
Another vegetarian chili on this blog: Bulgur Chili