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Vegetarian Chili

Ingredients
  Dried kidney beans 16 Ounce, sorted & washed (1 package)
  Water 7 Cup (112 tbs), divided
  Tomato juice 1 Cup (16 tbs)
  Wheat 1 Cup (16 tbs) (Bulgur or cracked)
  Vegetable cooking spray 1
  Garlic 2 Clove (10 gm), crushed
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Tomatoes 2 Cup (32 tbs), chopped
  Water 2 Cup (32 tbs)
  Carrot 1 Cup (16 tbs), chopped
  Celery 1 Cup (16 tbs), chopped
  Green pepper 1 Cup (16 tbs), chopped
  Canned tomato paste 6 Ounce (1 can)
  Dry red wine 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Ground cumin 1 1⁄2 Teaspoon
  Chili powder 1 1⁄2 Teaspoon
  Dried whole basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

MAKING
1) Take a large size Dutch oven and place beans with 3 cups water in it. Bring the mixture to a boil and cook for about 3 minutes.
2) Remove from heat and cover. Let soak for about 1 hour.
3) Add the remaining 4 cups water and bring the mixture to a boil.
4) Cover and reduce heat. Simmer for about 1 hour. Set aside.
5) Bring tomato juice to a boil and pour over bulgur.
6) Stir nicely and set aside.
7) Take a medium size Dutch oven and coat with cooking spray. Place over medium heat until it becomes hot.
8) Add onion and garlic. Saute until onion becomes tender.
9) Stir in all the remaining ingredients. Cover and simmer for about 15-20 minutes.
10) Add the bulgur mixture and the vegetable mixture.
11) Cook until mixture becomes thoroughly heated.

SERVING
12) Pour gravy in bowls and serve with hot cooked rice, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Interest: 
Holiday, Gourmet
Ingredient: 
Pepper
Preparation Time: 
5 Minutes
Cook Time: 
90 Minutes
Ready In: 
95 Minutes
Servings: 
12

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