Amy yasbeck's vegetarian chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| AMY YASBECK'S VEGETARIAN CHILI | ||
| ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~ | ||
| 1 | can | Tomatoes; whole (12 oz/370 g) |
| ¾ | cup | Bulgar (175 ml) |
| 2 | eaches | Tb Vegetable Oil (25 ml) |
| 1 | medium | Onion; coarsely chopped |
| 3 | eaches | Celery Stalks; chopped |
| 3 | eaches | Carrots; chopped |
| 1 | each | Tb Lemon Juice (15 ml) |
| 5 | eaches | Tb Chili Powder (80 ml) |
| 4 | mediums | Garlic Cloves; minced |
| 1½ | teaspoon | Pepper (7 ml) |
| 1 | teaspoon | Cumin; ground (5 ml) |
| 1 | teaspoon | Basil; dried; crumbled (5 ml) |
| ½ | teaspoon | Oregeno; dried; crumbled (2 ml) |
| 1½ | cup | Green Bell Peppers; chopped (375 ml) |
| 1 | can | Red Kidney Beans; drained (14 oz/400 g) |
| 1 | can | Garbanzo Beans; drained (15 oz/1 lb) |
| 2 | cups | Tomato Juice (500 ml) |
Directions
Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside. Bring 1 cup (250 ml) reserved liquid to a boil over medium heat. Remove pan from heat and stir in bulgar. Heat oil in a heavy, deep skillet over medium-low heat. Add onion and cook until translucent, about 10 minutes, stirring frequently. Add tomatoes, celery, carrots, lemon juice and spices, and cook until vegetables are almost tender, about 15 minutes, stirring frequently. Add bell peppers and cook until tender, about 10 minutes. Mix in bulgar, garbanzo beans and 2 cups (500 ml) tomato juice. Reduce heat and simmer 30 minutes, stirring occasionally (add remaining tomato liquid if necessary). Serves 4. From: TV Guide Jan 21-27 by Glenn Easterly Submitted By SAM LEFKOWITZ On 01-20-95