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
-
⅓
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
-
Have all the ingredients chopped and ready.
-
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.
-
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.