LOCATION: Recipes >> Vegetarian >> Vegetarian Chili Makes 1+3/4 quarts
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Vegetarian Chili Makes 1+3/4 quarts
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[The ingredients for this recipe are organized
into two piles since everything but the oil
is added in two batches.]
[The Oil]
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1/3 cup olive oil
[Pile #1]
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1/4 teaspoon red pepper flakes
1 tablespoon ground cumin
3/4 teaspoon dried basil
2 tablespoons chili powder
3/4 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon pepper
2 cups finely chopped onions
3/4 cup chopped celery
1 cup chopped green peppers
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
[Pile #2]
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2 cups tomato juice
3/4 cup bulgar wheat
2 cups chopped tomatoes
2 cups (1 20-ounce can) undrained kidney beans
1/2 teaspoon Tabasco
2 tablespoons lemon juice
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 cup dry red or white wine
2 tablespoons chopped canned green chilies or to taste
Have all the ingredients ready. Heat the olive oil in a large
skillet. Over high heat, add pile #1. Cook, stirring, for
1-2 minutes. Add pile #2. Bring to a boil, stirring. Reduce
the heat and simmer for 20 minutes, uncovered. If too thick,
the chili can be thinned with additional tomato juice.
S. Trotz <trotz@ilm.pfc.mit.edu>
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