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Harrods Creek Vegetarian Chili
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Vegetarian
Amount Measure Ingredient -- Preparation Method
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3 cups Tomato juice
3/4 cup Bulgur wheat
2 tablespoons Safflower oil
1 Onion -- diced
3 Stalks celery -- chopped
3 Carrots -- chopped
1 can (28 oz) whole tomatoes -- mashed
1 tablespoon Lemon juice
1 tablespoon Salt
1 tablespoon Pepper
5 tablespoons Chili powder
1/2 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Sweet basil leaf
4 medium Cloves garlic -- pressed
1 1/2 Green bell peppers -- diced
1 can (30 oz) dark red kidney -- beans
1 1/2 cups Canned garbanzo beans
Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat.
Remove from heat immediately and add bulgur wheat. Cover and let stand for 15
minutes. Heat safflower oil in a heavy pot over medium heat. Add onion, cook
until translucent. Add celery, carrots, tomatoes, lemon juice, and spices. Cook
until vegetables are tender, about 10-15 minutes. Add diced green pepper and
cook another ten minutes. Add kidney beans, garbanzo beans, bulgur wheat
mixture and rest of tomato juice to pot. Stir thoroughly and simmer for 30
minutes over low heat. If too thick, add water as needed and stir occasionally
so the bulgur doesn't stick.
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