Vegetarian chili #3

8 Servings

Ingredients

Quantity Ingredient
⅓ cup Olive oil
¼ teaspoon Red pepper flakes
1 tablespoon Ground cumin
¾ teaspoon Dried basil
2 tablespoons Chili powder
¾ teaspoon Dried oregano
2 teaspoons Salt
½ teaspoon Pepper
2 cups Onions; finely chopped
¾ cup Celery; chopped
1 cup Green peppers; chopped
1 cup Carrots; chopped
1 tablespoon Garlic; minced
2 cups Mushrooms; chopped
2 cups Tomato juice
¾ cup Bulgar wheat
2 cups Chopped tomatoes
2 cups Kidney beans; undrained (20-oz can)
½ teaspoon Tabasco sauce
2 tablespoons Lemon juice
3 tablespoons Tomato paste
1 tablespoon Worcestershire sauce
¼ cup Dry red or white wine
2 tablespoons Canned green chilies; chopped, or to taste

Directions

PILE #1

PILE #2

Recipe by: trotz@... (Seth Trotz) From: beck4@...

(Eileen & Bob Holze)

Date: Mon, 6 May 1996 10:35:57 GMT 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.

MC-RECIPE@...

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