Pierce Street Vegetarian Chili - cooking recipe

Ingredients

2 tablespoons olive oil
1 large yellow onion, chopped
2 shallots, chopped
8 garlic cloves, finely chopped
1 tablespoon ginger, peeled and grated
3 tablespoons chili powder
1 teaspoon ground cumin
1 serrano pepper, seeded and finely chopped
1 chipotle pepper, minced (from can or rehydrate)
1 (28 ounce) can crushed tomatoes
10 cups vegetable broth
1 1/2 cups cooked chickpeas (canned is fine)
2 1/4 2 1/4 cups brown lentils (or combo) or 2 1/4 cups green lentils, rinsed and picked over (or combo)
2/3 cup pearl barley or 2/3 cup pearled cracked farro
2/3 cup Bulgar wheat
1 teaspoon fine grain sea salt

Preparation

In a large stockpot pot over medium heat add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant. Stir in the serrano pepper and chipotle pepper, tomatoes, and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur - stirring between each addition. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here - if you're using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed.
Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments - add more chipotle, salt, or whatever you think it needs and enjoy! I love this chili with a bit of feta or goat cheese on top and a big drizzle of olive oil, but it also works with chopped serranos, thinned out salted yogurt, oregano and olive oil, or chopped onion.