| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetables, Vegetarian | 10 | Servings |
INGREDIENTS
| 1/3 | c | Olive Oil |
| 1/4 | t | Red Pepper Flakes |
| 1 | T | Ground Cumin |
| 3/4 | t | Dried Basil |
| 2 | T | Chili Powder |
| 3/4 | t | Dried Oregano |
| 2 | t | Salt |
| 1/2 | t | Pepper |
| 2 | c | Onions, finely chopped |
| 3/4 | c | Celery, chopped |
| 1 | c | Green Peppers, chopped |
| 1 | c | Carrots, chopped |
| 1 | T | Garlic, minced |
| 2 | c | Mushrooms, chopped |
| 2 | c | Tomato Juice |
| 3/4 | c | Bulgur |
| 2 | c | Chopped Tomatoes |
| 2 | c | Kidney Beans, Undrained |
| 1/2 | t | Tabasco Sauce, optional |
| 2 | T | Lemon Juice |
| 3 | T | Tomato Paste |
| 1 | T | Worcestershire Sauce |
| 1/4 | c | Red wine, dry |
| 2 | T | Green chiles, chopped |
INSTRUCTIONS
Have all the ingredients ready. Heat the olive oil in a large skillet. Over high heat, add pile #1. Cook, stirring, for 1-2 minutes. Add pile #2. Bring to a boil, stirring. Reduce the heat and simmer for 20 minutes, uncovered. If too thick, the chili can be thinned with additional tomato juice. Recipe By : trotz@ilm.pfc.mit.edu (Seth Trotz) Posted to EAT-L Digest 7 October 96 Date: Tue, 8 Oct 1996 18:40:58 -0400 From: "Sharon L. Nardo" <snardo@ONRAMP.NET> NOTES : here is a vegetarian chili recipe which is really delicious. Don't let the moderately long list of ingredients throw you. As is indicated, all the work consists of chopping and measuring. It is cooked in essentially two steps . It could not be simpler! [Note, I do not know the origin of this recipe. I believe it is from a commercial cookbook. My apologies to the author.] [The ingredients for this recipe are organized into two piles since everything but the oil is added in two batches.]
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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 773.8mg
Potassium: 674.8mg
Carbohydrates: 28.1g
Fiber: 7.7g
Sugar: 7.5g
Protein: 6.4g