Pierce Street Vegetarian Chili

2 tablespoons olive oil
1 leek, chopped
1-2 cups carrots, diced
1-2 cups celery, diced
8 small/med garlic cloves, finely chopped
1 tablespoon ginger, peeled and grated
3 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can of crushed tomatoes
10 cups vegetable broth
1 1/2 cups cooked chickpeas (canned is fine)
1 1/2 cups black lentils
3/4 cup French green lentils
2/3 cup pearled barley or pearled farro
2/3 cup bulgur wheat
1 teaspoon fine grain sea salt (or to taste)

In a large stockpot pot over medium heat add the olive oil, leeks, carrots, and celery. After a few minutes, 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 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.

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.

A huge pot of chili - serves 12 or more.

Modified from 101 Cookbooks (http://www.101cookbooks.com/)

Cocoa-Coconut Chili

Cocoa-Coconut Chili from Eat, Drink & Be Vegan (pg. 94) by Dreena Burton
Makes 7-9 servings, wheat free

1-1 1/2 coconut oil
2 cups diced onion
1 1/2 cups diced celery
1/2 cup diced red or yellow peppers
4-6 medium garlic cloves, minced
1 tsp sea salt
pepper, to taste
2 tbsp mild chili powder
1/2 tsp cinnamon
1/8 tsp allspice
2 1/2 - 3 tbsp cocoa powder
2 cans diced tomatoes
1 can rinsed & drained black beans
1 can rinsed & drained kidney beans
1 can rinsed & drain pinto beans
1 can light coconut milk
1/2 cup unsweetened shredded coconut
2 tsp chipotle hot sauce (I omitted this because the kids don't like spice)
1 cup frozen corn
1- 1 1/2 tsp agave nectar
1-2 fresh limes (for garnish)

Saute oil, onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice in a large soup pot on medium high heat. Cover & cook for 7-9 minutes, stirring occasionally: careful not to burn the onions or garlic. When onions begin to soften, stir in cocoa powder and then add in tomatoes, beans, coconut milk, and shredded coconut. Stir it all up. Bring mixture to a boil and then reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally. Stir in frozen corn and agave nectar, if desired and heat through for another 5 minutes. You can remove the cover if you want to reduce the liquid. Season to taste with salt, pepper or hot sauce. Squeeze a fresh lime wedge in each bowl before serving.

Sweet Potato Lentil Chili

Published in the January 2009 issue of Alive magazine, this recipe is from Eat, Drink and Be Vegan.

Ingredients
1 tablespoon olive oil
1 onion, diced
1 cup celery, diced
2 to 2 1/2 cups yams, sweet potatoes or a combo, peeled and cut into bite sizes
3 garlic cloves, minced
salt, pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes
1 1/4 cups dry red lentils
2 1/2 cups water
28 oz (796 ml) can tomatoes (puree before adding)
14 oz (398 ml) can black beans
1 bay leaf
3 tablespoons lime juice

Directions
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper and spices, and stir thoroughly. Cover and cook for 10 minutes, stirring occasionally.

Rinse lentils. Add to pot with water, pureed tomatoes, beans and bay leaf, and stir to combine. Increase the heat to low, cover and simmer for 25-30 minutes until the potatoes are tender and lentils are softened, stirring occasionally. Stir in lime juice, serve and enjoy.

Throw-In-A-Pot Vegetarian Chili

1 can Kidney beans, drained and rinsed
1 can Black beans, drained and rinsed
1 can Navy (or pinto) beans, drained and rinsed
1 cup frozen corn
1 cup frozen okra
1/2 cup frozen lima beans (or canned)
1 28 oz can crushed tomatoes
1 cup vegetable broth (or chicken broth)
3 garlic cloves
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweet)
2 sprinkles garlic powder
1 sprinkle cayenne pepper
3-4 glugs Worcestershire sauce
1/2 tsp kosher salt
A few grinds of black pepper

Instructions:

Throw all in a pot! Bring to boil. Reduce heat, cover and simmer for 20-30 minutes, or longer.

Top with cheese + sour cream and serve with tortilla chips!

Makes about 12 soup ladle’s worth. Each ladle is appx. 135 kcal, 8 grams protein, 8 grams fiber.

From Kath Eats Real Food (http://www.katheats.com/?page_id=12596)