Four-Chile Vegetarian Chili

Name: Four-Chile Vegetarian Chili
Yield: Serves 6
Cuisine: Southwest (Tex-Mex)
Ingredients: 1 ounce, dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces; ½ ounce dried, guajillo chiles, stemmed, seeded, and torn into 1-inch pieces; 1 (28-ounce), whole peeled tomatoes; 1-3 , chipotle chiles in adobo sauce; 3 tablespoons, soy sauce; 2¼ teaspoons, table salt, divided; ¼ cup, extra-virgin olive oil; 1 , onion, chopped; 1 , poblano chile, stemmed, seeded, and chopped; 3 tablespoons, tomato paste; 6 , garlic cloves, minced; 2 tablespoons, ground cumin; 1 tablespoon, dried oregano; 1 , (15-ounce) can pinto beans, rinsed; 1 , (15-ounce) can black beans, rinsed; 1 , (15-ounce) can red kidney beans, rinsed; ¾ cup, pearl barley; ½ ounce, dried porcini mushrooms, rinsed and chopped fine; ½ cup, chopped fresh cilantro

20 comments

Appears in Cook's Country December/January 2022

The complex beauty of the best chilis, such as this one, comes from the dried chiles—not the meat.

SERVES6

TIME1¾ hours

WHY THIS RECIPE WORKS

To make a rich and flavorful vegetarian chili, we started with a base of onion and fresh poblano chile sautéed in plenty of olive oil until lightly browned—the oil's fat was important to unlock the flavors of the chiles and seasonings (whos...

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