Vegetarian Chili
Posted on
January 24, 2016
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Vegetarian Chili
2016-01-23 23:33:55
Serves 6
Ingredients
- 3 15 oz. cans kidney beans or about 6 cups cooked kidney beans
- 1 cup raw bulghar
- 1 cup tomato juice (Note: if you are using canned tomatoes, you can use the liquid that you drain from the can as all or part of the tomato juice)
- 4 cloves garlic, chopped
- 1 large onion, chopped
- 2 celery stalks (about 1 cup), chopped
- 2 medium carrots (about 1 cup), chopped
- 1 green pepper, chopped
- 4 fresh tomatoes, chopped or 1 28 oz can whole tomatoes, drained and chopped (you can use the liquid from the canned tomatoes as part or all of the 1 cup of tomato juice in this recipe)
- Juice of ½ a lemon
- 1 tablespoon ground cumin
- 1 teaspoon dried basil
- 2-3 tablespoons chili powder, more or less to taste
- Salt and pepper to taste
- 1 6 oz can tomato paste
- ¼ dry red wine
- 2 tablespoons Worcestershire sauce
- Dash of cayenne, to taste
- 3 tablespoons olive oil for sautéing the vegetables
Instructions
- Heat the tomato juice to a boil and pour over bulghar. Cover and let stand for 15 minutes. (The bulghar will still be a bit crunchy after 15 minutes. It will absorb more moisture during the cooking process.)
- In a large pot, sauté the onions until they begin to soften. Add the garlic and sauté for one minute, and then add the celery, carrot and green pepper. Sauté for 2 minutes then add the lemon juice, cumin, dried basil, chili powder and salt and pepper. Continue cooking until vegetables are soft and tender.
- Add the tomatoes, tomato paste, red wine, Worcestershire sauce and cayenne. Simmer for 30 minutes or place in a 350-degree oven for 30 minutes.
- Serve topped with shredded cheese, chopped cilantro, chopped onions, diced jalapeno, and/or sour cream or Greek-style yogurt.
Farmers Market Shopping List
- 1 head garlic
- 1 onion
- 4 large tomatoes
- 1 bunch celery
- 1 bunch carrots
- 1 green pepper
Studio City Farmers Market http://studiocityfarmersmarket.com/