Vegetarian Chili
This hearty, filling and savory chili features a homemade chili powder using dried ancho chilies (poblano) and guajillo (mirasol) chilies. Three kinds of beans add to the flavor, as well as two surprise ingredients — pearl barley and dried porcini mushrooms. Makes a big pot!
Recipe
1 oz. dried ancho chili (2 to 3 chilies), stemmed, seeded, and torn in 1-inch pieces
1/2 oz. dried guajillo chili (3-4 chilies), stemmed, seeded, and torn in 1-inch pieces
(1) 28-oz. can whole peeled tomatoes and their juice
3 T. soy sauce
1 to 3 chilies from Canned Chipotle Peppers in Adobo Sauce
2-1/4 tsp. salt
1/4 c. olive oil
1 onion, chopped
1 fresh poblano pepper, seeded and chopped
3 T. tomato paste
6 garlic cloves, minced
2 T. ground cumin
1 T. dried oregano
(1) 15.5 oz. can each black beans, pinto beans and kidney beans, rinsed and drained
3/4 c. pearl barley
1/2 oz. dried porcini mushrooms, rinsed and finely chopped
1/2 c. fresh cilantro, chopped
Toppings:
squeeze of lime
cheddar cheese, grated
red onion, finely chopped
sour cream
Put the torn dried ancho and guajillo chilies in a bowl and cover with hot water. Leave to soften for about 5 minutes. Strain and transfer chilies to a blender — I used a Vitamix.
To the blender add the tomatoes, 1 c. water, soy sauce, chilies in adobo and 1-1/2 tsp. salt. Blend 1-2 minutes until smooth.
Heat the olive oil in a Dutch oven on medium-high heat until just shimmering. Add the onion, poblano and 3/4 tsp. salt and cook until softened and onions are just starting to brown, 3-5 minutes.
Add the tomato paste, garlic, cumin and oregano and cook 1-2 minutes until the tomato paste starts to brown. Add 2-1/2 c. water and the blended chili sauce. Add the beans and stir. Add the pearl barley and porcini mushrooms. Bring to a boil, reduce to medium low and cook uncovered for 30-45 minutes. Make sure the pearl barley is tender. Take off the heat and rest 10 minutes. Add the cilantro and stir.
Serve with a wedge/squeeze of lime, some grated cheddar, sour cream and finely chopped onion.