Vegetarian Chili

This is a really good vegetarian chili recipe. I don't remember where it came from, but I have made it many times, and people always seem to appreciate it, and many have asked for the recipe and made it themselves with success. As with any chili recipe, ingredients can be varied to make the chili hotter, milder, chunkier, smoother, whatever.
Servings: 6 yield(s)
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 60 mins
Ingredients
  • cup olive oil
  • 2 cup onions (chopped)
  • ¾ cup celery (chopped)
  • 1 cup green bell peppers (chopped)
  • 1 cup carrots (chopped)
  • tbsp garlic (minced)
  • 1 cup mushrooms (chopped)
  • ¼ tsp red pepper flakes
  • 1 tbsp ground cumin
  • ¾ tsp dried basil
  • 2 tbsp chili powder
  • ¾ tsp dried oregano
  • 2 tsp salt
  • ½ tsp ground black pepper
  • 2 cup tomato juice
  • ¾ cup bulgur wheat
  • 2 cup tomatoes (chopped (or 1 to 2 14oz cans of diced tomatoes))
  • 2 cup (1 20oz can) kidney beans (undrained)
  • ½ tsp Tabasco sauce
  • 2 tbsp lemon juice
  • 3 tbsp tomato paste ((I use an entire 6oz can))
  • 1 tbsp Worcestershire sauce
  • ¼ cup dry red or white wine
  • 2 tbsp green chillies (chopped (I often use canned green chillies), or to taste.)
Instructions
  1. Have all the ingredients chopped and ready.
  2. Heat the olive oil in a large skillet, dutch oven, or large saucepan. Over high heat, add the onions, celery, green peppers, carrots, garlic, mushrooms, spices, salt, and black pepper. Cook, stirring, for 1 to 2 minutes.
  3. Add remaining ingredients. Bring to a boil, stirring. Reduce heat and simmer for 20 minutes, uncovered. If the chili becomes too thick, add additional tomato sauce to suit.
Recipe Notes

Turn this chili into a full meal by serving it with cornbread or other kind of bread, and green salad, and perhaps some beer.