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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