310 minutesA rich and earthy vegetarian chili made with a blend of beans, walnuts, mushrooms, and a medley of spices.
tablespoons
Dried Beans, picked over, rinsed
0 lb
Dried Ancho Chiles
each
Dried New Mexican Chiles
each
Dried Shiitake Mushrooms, rinsed, chopped coarse
0 oz
teaspoons
Walnuts, toasted
cups
Diced Tomatoes, drained, juice reserved
0 oz
tablespoons
Jalapeño Chiles, stemmed, coarsely chopped
each
Garlic Clove, minced
each
tablespoons
tablespoons
Onions, chopped fine
0 lb
Ground Cumin
tablespoons
Water
cups
Medium-Grind Bulgur, rinsed
cups
Fresh Cilantro, chopped
cups
