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Pierce Street Vegetarian Chili

Pierce Street Vegetarian Chili Recipe

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 shallots, chopped
  • 8 small/med 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 (from can or rehydrate), minced
  • 1 28-ounce can of crushed tomatoes
  • 10 cups vegetable broth
  • 1 1/2 cups cooked chickpeas (canned is fine)
  • 2 1/4 cups black, brown, or green lentils (or combo), rinsed and picked over
  • 2/3 cup pearled barley or pearled farro
  • 2/3 cup bulgur wheat
  • 1 teaspoon fine grain sea salt (or to taste)
  • toppings (opt): a bit of chopped serranos, a bit of feta or dollop of thinned out salted yogurt, a drizzle of equal parts chopped fresh oregano and olive oil, chopped onion
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