Vegetarian chili #3

Yield: 8 Servings

Measure 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



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.




From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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