Pierce Street Vegetarian Chili

• 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

1. 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.
2. 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.

olive oil, yellow onion, shallots, garlic, ginger, chili powder, ground cumin, serrano pepper, pepper, tomatoes, vegetable broth, chickpeas, brown lentils, pearl barley, bulgar wheat, salt

Taken from www.food.com/recipe/pierce-street-vegetarian-chili-463007 (may not work)