Yield: 6 Servings
|1⅓ tablespoon||Olive Oil; divided|
|5 larges||Carrots; diced|
|2 larges||Yellow onions; chopped|
|1 large||Green Pepper; chopped|
|⅔ teaspoon||Garlic; minced|
|1 pounds||Fresh Mushrooms; sliced|
|2⅓ tablespoon||Chili Powder|
|\N \N||Black Pepper; to taste|
|42 ounces||Tomatoes; canned, undrained, diced|
|32 ounces||Red kidney beans; canned, undrained|
|⅓ cup||Red wine|
|1 dash||Tabasco sauce|
|1⅓ tablespoon||Lemon Juice|
|1⅓ tablespoon||Worcestershire Sauce|
|\N \N||Sour Cream; optional|
Saute carrots in 2 tsp olive oil for 3-4 minutes. Add onions, green peppers, garlic, and rest of oil. Saute until onions translucent. Add mushrooms, saute another 2-3 minutes or until vegetables are tender. Remove from heat.
Place sauteed veggies in a large Dutch oven. Add chili powder, oregano, salt/pepper. Stir to coat. Add tomatoes and beans. Stir thoroughly. Bring to a slow boil. Add wine, Tabasco, lemon juice, Worcestershire sauce.
Reduce heat to low. Stir in bulgur wheat.
Cook on low about 15 minutes, stirring from the bottom. Simmer another hour. Serve with sour cream, if desired. - makes six 1½ cup servings Recipe by: The Square Rabbit, Raleigh, NC Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@...> on May 12, 98