| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Chili | 1 | Servings |
INGREDIENTS
| 1 | md | Onion |
| 1 | Celery stalk; chop fine | |
| 1 | md | Carrot; chop fine |
| 2 | cl | Garlic; minced Water |
| 1 | cn | Tomato paste |
| 1 | ts | Chili powder |
| 1 | ts | Cinnamon |
| 1 | ts | Salt |
| 1/2 | ts | Paprika |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Oregano |
| 1/2 | ts | Cumin |
| 1/4 | ts | Allspice, ground |
| 1/4 | ts | Cloves |
| 1/4 | ts | Nutmeg |
| 1 | Bay leaf | |
| 1/3 | c | Bulgar wheat |
INSTRUCTIONS
In a heavy saucepan, saute onion, celery, and carrot (I use bassmatic vinegar). Stir in garlic and cook another minute. Add water, tomato paste and spices. Bring to a boil, reduce heat and simmer 30 min. Add bulgar wheat and cook another 30 min. Add more water if necessary. Remove bay leaf before serving. Serving suggestions: on spaghetti topped with chili and ff cheddar cheese, onions and/ or pinto beans. You could add other vegetables such as zucchini, peppers or onions, and top with yogurt. Purists demand oyster crackers.(not low fat) Mary M Loos <loos@sed.psrw.com Posted on NVN by RCROCKETT Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Oct 23, 1998
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