Proper Gumbo

I'm not interested in vegetarian chili recipes per se, but I have been going a bit nuts trying different dutch-oven-full-of-beans recipes of late. And I love utilizing the flavors of meats or meat stocks in a pot of beans as much as the next chef. But the combination of elements ATK describes in this recipe looks really intriguing, especially the bulgur, ground-toasted walnut, and shiitake trilogy to add texture, savory flavor, and richness.

Yep.

Good color on these. Roasted cauliflower has been my jam this winter.

Crumb. Crust. Color.

Well-trussed.

Preeettty, pretty good.