Vegetarian chili #3
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| ¼ | teaspoon | Red pepper flakes |
| 1 | tablespoon | Ground cumin |
| ¾ | teaspoon | Dried basil |
| 2 | tablespoons | Chili powder |
| ¾ | teaspoon | Dried oregano |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 2 | cups | Onions; finely chopped |
| ¾ | cup | Celery; chopped |
| 1 | cup | Green peppers; chopped |
| 1 | cup | Carrots; chopped |
| 1 | tablespoon | Garlic; minced |
| 2 | cups | Mushrooms; chopped |
| 2 | cups | Tomato juice |
| ¾ | cup | Bulgar wheat |
| 2 | cups | Chopped tomatoes |
| 2 | cups | Kidney beans; undrained (20-oz can) |
| ½ | teaspoon | Tabasco sauce |
| 2 | tablespoons | Lemon juice |
| 3 | tablespoons | Tomato paste |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | cup | Dry red or white wine |
| 2 | tablespoons | Canned green chilies; chopped, or to taste |
Directions
PILE #1
PILE #2
Recipe by: trotz@... (Seth Trotz) From: beck4@...
(Eileen & Bob Holze)
Date: Mon, 6 May 1996 10:35:57 GMT 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.
MC-RECIPE@...
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