Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 shallots, chopped
• 8 medium garlic cloves, finely chopped
• 1 tablespoon ginger, peeled and grated
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 serrano pepper, seeded and finely chopped
• 1 chipotle pepper (from can or rehydrate), minced
• 1 28- ounce can of crushed tomatoes
• 10 cups vegetable broth
• 1 1/2 cups cooked chickpeas (canned is fine)
• 2 1/4 cups black, brown, or green lentils (or combo), rinsed and picked over
• 2/3 cup pearled barley or pearled farro
• 2/3 cup bulgur wheat
• 1 teaspoon fine grain sea salt (plus more to taste)
• toppings (opt): a bit of chopped serranos, a bit of feta or dollop of thinned out salted yogurt, a drizzle of equal parts chopped fresh oregano and olive oil, chopped onion

Directions

1. In a large stockpot pot over medium heat add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook for another minute of so, until everything gets quite fragrant. Stir in the serrano pepper and chipotle pepper, 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.
2. Simmer away for 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. Stir in the salt.
3. When everything is cooked and tender, take a taste of the broth. Make adjustments for salt here. If you're using water in place of broth, you can add another teaspoon of salt for starters and add more, a bit at a time, if needed.
4. 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, but I listed off a few other topping ideas up above.