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Best Vegetarian Chili (ATK)


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1pound (2 ½ cups) dried beans, picked over and rinsed
2 dried ancho chiles
2 dried New Mexican chiles
½ounce dried shiitake mushrooms, chopped coarse
4teaspoons dried oregano
½cup walnuts, toasted
1(28-ounce) can diced tomatoes, drained with juice reserved
3tablespoons tomato paste
1 - 2 jalapeño chiles, stemmed and coarsely chopped
6 garlic cloves, minced
3tablespoons soy sauce
¼cup vegetable oil
2pounds onions, chopped fine
1tablespoon ground cumin
7cups water
⅔cup medium-grind bulgur
¼cup chopped fresh cilantro



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