Cincinnati (greek) vegetarian chili
1 Servings
Ingredients
| Quantity | 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 |
Directions
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