Cincinnati (greek) vegetarian chili

Yield: 1 Servings

Measure Ingredient
1 medium Onion
1 Celery stalk; chop fine
1 medium Carrot; chop fine
2 cloves Garlic; minced Water
1 can Tomato paste
1 teaspoon Chili powder
1 teaspoon Cinnamon
1 teaspoon Salt
½ teaspoon Paprika
½ teaspoon Black pepper
½ teaspoon Oregano
½ teaspoon Cumin
¼ teaspoon Allspice, ground
¼ teaspoon Cloves
¼ teaspoon Nutmeg
1 Bay leaf
⅓ cup Bulgar wheat

In a heavy saucepan, saute onion, celery, and carrot (I use bassmatic vinegar). Stir in garlic and cook another minute. Add water, tomato paste and spices. Bring to a boil, reduce heat and simmer 30 min. Add bulgar wheat and cook another 30 min. Add more water if necessary. Remove bay leaf before serving. Serving suggestions: on spaghetti topped with chili and ff cheddar cheese, onions and/ or pinto beans. You could add other vegetables such as zucchini, peppers or onions, and top with yogurt.

Purists demand oyster crackers.(not low fat) Mary M Loos <loos@...

Posted on NVN by RCROCKETT

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 23, 1998

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