Pierce Street Vegetarian Chili Recipe

INGREDIENTS

• 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