The square rabbit's vegetarian chili

6 Servings

Ingredients

Quantity Ingredient
1⅓ tablespoon Olive Oil; divided
5 larges Carrots; diced
2 larges Yellow onions; chopped
1 large Green Pepper; chopped
⅔ teaspoon Garlic; minced
1 pounds Fresh Mushrooms; sliced
2⅓ tablespoon Chili Powder
1 teaspoon Oregano
2 teaspoons Salt
Black Pepper; to taste
42 ounces Tomatoes; canned, undrained, diced
32 ounces Red kidney beans; canned, undrained
⅓ cup Red wine
1 dash Tabasco sauce
1⅓ tablespoon Lemon Juice
1⅓ tablespoon Worcestershire Sauce
⅔ cup Bulgur
Sour Cream; optional

Directions

Saute carrots in 2 tsp olive oil for 3-4 minutes. Add onions, green peppers, garlic, and rest of oil. Saute until onions translucent. Add mushrooms, saute another 2-3 minutes or until vegetables are tender. Remove from heat.

Place sauteed veggies in a large Dutch oven. Add chili powder, oregano, salt/pepper. Stir to coat. Add tomatoes and beans. Stir thoroughly. Bring to a slow boil. Add wine, Tabasco, lemon juice, Worcestershire sauce.

Reduce heat to low. Stir in bulgur wheat.

Cook on low about 15 minutes, stirring from the bottom. Simmer another hour. Serve with sour cream, if desired. - makes six 1½ cup servings Recipe by: The Square Rabbit, Raleigh, NC Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@...> on May 12, 98

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