Recipe By :
[email protected] (Seth Trotz)
Serving Size : 1 Preparation Time :0:00
Categories : Meat, Miscellaneous Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 Cup Olive Oil
-----Pile #1-----
1/4 Teaspoon Red Pepper Flakes
1 Tablespoon Ground Cumin
3/4 Teaspoon Dried Basil
2 Tablespoons Chili Powder
3/4 Teaspoon Dried Oregano
2 Teaspoons Salt
1/2 Teaspoon Pepper
2 Cups Onions -- finely chopped
3/4 Cup Celery -- chopped
1 Cup Green Peppers -- chopped
1 Cup Carrots -- chopped
1 Tablespoon Garlic -- minced
2 Cups Mushrooms -- chopped
-----Pile #2-----
2 Cups Tomato Juice
3/4 Cup Bulgar Wheat
2 Cups Chopped Tomatoes
2 Cups Kidney Beans, Undrained -- (20-ounce can)
1/2 Teaspoon Tabasco Sauce
2 Tablespoons Lemon Juice
3 Tablespoons Tomato Paste
1 Tablespoon Worcestershire Sauce
1/4 Cup Dry Red Or White Wine
2 Tablespoons Canned Green Chilies, Chopped -- or to taste
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.
- - - - - - - - - - - - - - - - - -
NOTES : Fellow Netters:
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.]
Eileen
