- 1/3 cup olive oil
- 2 cups chopped onion
- 3/4 cup chopped celery
- 1 cup chopped green bell pepper
- 1 cup chopped carrots
- 1 tablespoon minced garlic
- 2 cups chopped mushrooms
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 3/4 teaspoon dried basil
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 cups tomato juice
- 3/4 cup bulgur wheat
- 2 cups chopped tomatoes
- 1 (20 ounce) can kidney beans, undrained
- 1/2 teaspoon hot pepper sauce (such as Tabasco®)
- 2 tablespoons lemon juice
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/4 cup dry red wine
- 2 tablespoons canned chopped green chile peppers, or to taste
- Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.
04/08/2017
recipepes.com
Lucie's Vegetarian Chili, recipe
PT15M
PT1H
5
455 calories
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