Well this dinner occurred on the nineteenth of the month; however with the craziness that has been going on, I have been really unable to blog very much. This chili is totally worth it AND a recipe is included. Enjoy :)
The chili is really, really earthy and has quite the umami taste with the meatiness of the mushrooms and the bulk of the lentils. This is the protein-packed meal every athlete needs once in a while. It is hearty and thick, and I can think of no other reason for having it during this point in the hot August heat other than that we had a lot of dried beans in the house (and still do) and we were craving something filling and comforting after some of the perils of late summer and family illness hit us hard. Be prepared for a mouthful of mushroomy goodness with each bite, and cut the mushrooms to your liking. We cut them a bit too small and didn't get to truly savor their flavor. Experiment with different kinds of mushrooms or different split lentils or dals. It is crucial that you include the lentils if you want it to be a vegetarian chili rather than simply a thick bean soup. They really provide the backbone texturally of the dish.
Dad's Vegetarian Chili
5 cloves garlic, minced
2 large onions, chopped
1/2 lb. black beans, soaked & par-cooked
1/2 lb. black-eyed peas, soaked & par-cooked
1/2 lb. red beans, soaked & par-cooked
1.5 cups reserved bean cooking liquid (if quick-soaked)
1.5 cups red lentils
1 bay leaf
2 green peppers, chopped
2 serrano chilis, chopped
4 poblanos, roasted & chopped
3/4 small can tomato paste
4 heirloom tomatoes, chopped
8 oz pkg button mushroom, sliced
8oz pkg crimini mushrooms, sliced
1 pkg reconstituted porchini mushrooms, sliced
2 cups porchini-infused broth
The following ingredients ground and toasted (adjusted according to taste for heat/spice):
1 chipotle pepper
2 tsp cumin
2 tsp coriander seed
2 tsp Mexican oregano
2 dried ancho chilis
2 dried guajillo chilis
In a large stockpot --
Saute onions, garlic, and bell peppers until soft & add tomato paste, bay leaf, and toasted spices
Add tomatoes and roasted poblanos and simmer until tender
Add beans, porchini mushrooms, bean par-cooking liquid, and porchini broth & allow to simmer until beans are cooked through but still firm
Add jalapenos, serranos, and mushrooms and allow to simmer until mushrooms are somewhat cooked
Add red lentils and simmer on medium-low, covered until desired thickness/consistency of chili is achieved -- use vegetable stock to thin if necessary or desired
Serve over BR with a garnish of cilantro, lime wedges, minced red & green bell peppers and a dollop of sour cream. Use chives if no peppers are available and cheese if you please ;)
