| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Vegetarian |
Legumes, Chili, Vegetarian, Grains, Low-fat |
6 |
Servings |
INGREDIENTS
| 1 1/3 |
tb |
Olive Oil; divided |
| 5 |
lg |
Carrots; diced |
| 2 |
lg |
Yellow onions; chopped |
| 1 |
lg |
Green Pepper; chopped |
| 2/3 |
ts |
Garlic; minced |
| 1 |
lb |
Fresh Mushrooms; sliced |
| 2 1/3 |
tb |
Chili Powder |
| 1 |
ts |
Oregano |
| 2 |
ts |
Salt |
|
|
Black Pepper; to taste |
| 42 |
oz |
Tomatoes; canned, undrained, diced |
| 32 |
oz |
Red kidney beans; canned, undrained |
| 1/3 |
c |
Red wine |
| 1 |
ds |
Tabasco sauce |
| 1 1/3 |
tb |
Lemon Juice |
| 1 1/3 |
tb |
Worcestershire Sauce |
| 2/3 |
c |
Bulgur |
|
|
Sour Cream; optional |
INSTRUCTIONS
Saute carrots in 2 tsp olive oil for 3-4 minutes. Add onions, green
peppers, garlic, and rest of oil. Saute until onions translucent. Add
mushrooms, saute another 2-3 minutes or until vegetables are tender. Remove
from heat.
Place sauteed veggies in a large Dutch oven. Add chili powder, oregano,
salt/pepper. Stir to coat. Add tomatoes and beans. Stir thoroughly. Bring
to a slow boil. Add wine, Tabasco, lemon juice, Worcestershire sauce.
Reduce heat to low. Stir in bulgur wheat.
Cook on low about 15 minutes, stirring from the bottom. Simmer another
hour. Serve with sour cream, if desired. - makes six 1.5 cup servings
Recipe by: The Square Rabbit, Raleigh, NC
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 12, 98
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