Vegetarian Chili

This might possibly be the best vegetarian chili ever. Many of the ideas for this recipe came from Cook’s Illustrated “Best Vegetarian Chili“. (“Cook’s Illustrated”, Number 119, November/December 2012, p.14). In their article and recipe they are basing their claim of the “best” on the texture and flavor they have achieved from some surprising ingredients. After much experimentation with different ingredients, they settled on bulgur wheat for texture, shiitake mushrooms for flavor and toasted walnuts for richness. I have tried their recipe and really like the results they achieved. The bulgur wheat had the texture of ground beef and the shiitake mushrooms had a real meaty taste which made this chili so much like the real thing. I made several adjustments to the Cook’s Illustrated recipe, including using chipotle chiles which adds a little more smoky flavor and additional diced tomatoes to get it closer to the traditional meat chili I like.

Is it possible to make a vegetarian version that really rivals a chili with meat? I would now have to say “yes”, and so did many people I have served this version of chili. It was fun seeing the look on their faces when I told them there wasn’t any meat in the chili. Surprise your family and friends, and see if they can tell it’s vegetarian.

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Ingredients

2 Tablespoons Vegetable Oil
1 Large Sweet Onion (finely chopped)
4 Cloves Garlic (finely chopped)
4 Whole Dried Chipotle Chiles (stemmed, seeded & finely chopped)
1/2 Cup Walnuts (toasted)
1/2 Ounce Shiitake Mushrooms (dried)
1/3 Cup Bulgur Wheat (medium grind)
4 Cups Water
1 28-ounce Can Diced Tomatoes
1 14-Ounce Can Diced Tomatoes
1 Tablespoon Salt
1 Tablespoon Ground Cumin
1/2 Tablespoon Dried Mexican Oregano (regular oregano would work)
1 Teaspoon Cinnamon
2 Tablespoons Unsalted Butter
1 Ounce Dark Chocolate (sweetened)
2 14-ounce Cans Black Beans (drained and rinsed)

Note

You could substitute 3 - 4 tablespoons of chili powder for the dried chipotle chiles.

Optional Garnishes: Sour cream, sliced green onions, diced red or yellow onions and shredded sharp cheddar or Monterey jack cheese.

Directions


In a large stock pot heat vegetable oil over medium heat, add onions, garlic and chipotle chiles. Sauté for 12 - 15 minutes.

Meanwhile, place shiitake mushrooms and walnuts in a food processor and pulse until finely chopped.

Add shiitake mushrooms, walnuts and bulgur wheat to stock pot and cook for an additional 5 minutes.

Add water, diced tomatoes, salt, ground cumin, Mexican oregano and cinnamon to stock pot and bring to a boil.

Cover and simmer over low heat for 1 1/2 hours.

After 1 1/2 hours add the butter, chocolate and black beans and simmer covered for 30 more minutes or until desired thickness.

Top with your favorite garnish and serve. My favorite is sour cream and green onions.