Vegetarian Chili

Vegetarian Chili
Serves 6
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  1. 3 15 oz. cans kidney beans or about 6 cups cooked kidney beans
  2. 1 cup raw bulghar
  3. 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. 4 cloves garlic, chopped
  5. 1 large onion, chopped
  6. 2 celery stalks (about 1 cup), chopped
  7. 2 medium carrots (about 1 cup), chopped
  8. 1 green pepper, chopped
  9. 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)
  10. Juice of ½ a lemon
  11. 1 tablespoon ground cumin
  12. 1 teaspoon dried basil
  13. 2-3 tablespoons chili powder, more or less to taste
  14. Salt and pepper to taste
  15. 1 6 oz can tomato paste
  16. ¼ dry red wine
  17. 2 tablespoons Worcestershire sauce
  18. Dash of cayenne, to taste
  19. 3 tablespoons olive oil for sautéing the vegetables
  1. 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.)
  2. 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.
  3. 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.
  4. Serve topped with shredded cheese, chopped cilantro, chopped onions, diced jalapeno, and/or sour cream or Greek-style yogurt.
Farmers Market Shopping List
  1. 1 head garlic
  2. 1 onion
  3. 4 large tomatoes
  4. 1 bunch celery
  5. 1 bunch carrots
  6. 1 green pepper
Studio City Farmers Market