Heidi Swanson’s Vegetarian Chili

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Ingredients

2 tablespoons olive oil

1 large yellow onion, diced

2 poblano peppers, diced

2 shallots, minced

8 garlic cloves, minced

1 tablespoon peeled, grated ginger

3 tablespoons chili powder

1 teaspoon ground cumin

1 chipotle pepper in adobo sauce, minced

1 28-ounce can crushed tomatoes

10-12 cups water

1 15-ounce can pinto beans

2 1/4 cups brown lentils, rinsed and picked over

2/3 cup pearled barley

2/3 cup bulgur wheat

2 teaspoons kosher salt, plus more to taste

Chopped cilantro, chopped scallions, shredded cheddar and sour cream for topping

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