Vegetarian chili (made in \"piles\")

10 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 Bulgur
2 cups Chopped Tomatoes
2 cups Kidney Beans; Undrained
½ teaspoon Tabasco Sauce; optional
2 tablespoons Lemon Juice
3 tablespoons Tomato Paste
1 tablespoon Worcestershire Sauce
¼ cup Red wine; dry
2 tablespoons Green chiles; chopped

Directions

PILE #1

PILE #2

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.

Recipe By : trotz@... (Seth Trotz) Posted to EAT-L Digest 7 October 96 Date: Tue, 8 Oct 1996 18:40:58 -0400 From: "Sharon L. Nardo" <snardo@...> NOTES : here is a vegetarian chili recipe which is really delicious. Don't let the moderately long list of ingredients throw you. As is indicated, all the work consists of chopping and measuring. It is cooked in essentially two steps . It could not be simpler! [Note, I do not know the origin of this recipe. I believe it is from a commercial cookbook. My apologies to the author.] [The ingredients for this recipe are organized into two piles since everything but the oil is added in two batches.]

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