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Vegetarian Chili`

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Anonymous (not verified)
Ingredients
  Dried kidney beans 16 Ounce
  Water 7 Cup (112 tbs)
  Tomato juice 1 Cup (16 tbs)
  Bulgur 1 Cup (16 tbs)
  Vegetable cooking spray 1
  Garlic 2 Clove (10 gm)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped tomatoes 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Chopped carrot 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Tomato paste 6 Ounce
  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 basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Sort and wash beans.
Place beans and 3 cups water in a large Dutch oven; bring to a boil, and cook 3 minutes.
Remove from heat; cover and let soak 1 hour.
Add remaining 4 cups water; bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Set aside.
Bring tomato juice to a boil; pour over bulgur.
Stir well, and set aside.
Coat a medium Dutch oven with cooking spray; place over medium heat until hot.
Add garlic and onion; saute until onion is tender.
Add remaining ingredients; cover and simmer 15 to 20 minutes.
Add vegetable mixture and bulgur mixture to beans.
Cook until thoroughly heated.

Recipe Summary

Cuisine: 
American
Servings: 
3

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