Vegetarian Chili #3
Yield: | 8 Servings |
Categories: | Vegetables |
1/3 | c | Olive oil |
PILE #1 | ||
1/4 | ts | Red pepper flakes |
1 | tb | Ground cumin |
3/4 | ts | Dried basil |
2 | tb | Chili powder |
3/4 | ts | Dried oregano |
2 | ts | Salt |
1/2 | ts | Pepper |
2 | c | Onions; finely chopped |
3/4 | c | Celery; chopped |
1 | c | Green peppers; chopped |
1 | c | Carrots; chopped |
1 | tb | Garlic; minced |
2 | c | Mushrooms; chopped |
PILE #2 | ||
2 | c | Tomato juice |
3/4 | c | Bulgar wheat |
2 | c | Chopped tomatoes |
2 | c | Kidney beans; undrained (20-oz can) |
1/2 | ts | Tabasco sauce |
2 | tb | Lemon juice |
3 | tb | Tomato paste |
1 | tb | Worcestershire sauce |
1/4 | c | Dry red or white wine |
2 | tb | Canned green chilies; chopped, or to taste |
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