Vegetarian Chili

[Jaymes]

Vegetarian Chili

Chili recipe, anyone?

I've used a couple recipes through the years for meat-bird-aversioned friends. I've had good success with one that contains tofu (not really sure where it is, but could probably find it). And this one, with bulghar:

• 2-1/2 c dried kidney beans
  
• 6 c water to cover
  
• 1 c V-8 Juice
  
• 1 C raw bulghar
  
• 3 T olive oil
  
• 4 cloves garlic, smashed, chopped
  
• 1 tsp ground cumin
  
• 1 tsp basil
  
• 1 T chile powder
  
• 1 dash cayenne (or hot sauce) to taste
  
• 1 c chopped celery
  
• 1 c chopped carrots
  
• 1-1/2 c chopped onion
  
• 1/2 c chopped bell peppers
  
• 1/2 c chopped mild green chiles
  
• 2 c chopped tomatoes
  
• juice of small lemon, or 1/2 large one
  
• 3 T dry red wine
  
• 3 T tomato paste
  
• salt & pepper to taste
  

Wash beans and pick through, removing any that float, and other debris like rocks, etc. Put into stockpot or Dutch oven. Cover to about 3" with cold water (about 6 cups). Add 1 t salt. Bring to boil. Reduce heat, cover and simmer until beans are tender (about 1 hour).

Heat V-8 to boiling. Pour over bulghar and set aside. Allow to stand at least 15-20 minutes.

In olive oil saute garlic and spices until they begin to release their scent. Add celery, carrots and saute til veggies are almost tender. Add onions, chiles, tomatoes and cook until tender.

Add vegetables, V-8/bulghar, lemon juice to beans. Cook to heat through and blend flavors (about 20-30 minutes). Remove from heat and add wine and tomato paste and stir well to thoroughly blend. Correct seasonings. Allow to set for a few minutes to allow flavors to come together.

Ladle into bowls and pass condiments: grated mild cheddar cheese, chopped onions, pico de gallo, crackers, sour cream, etc.

Really good served with cornbread alongside.

Keywords: Vegetarian, Vegetables, American, Tex-Mex

( RG230 )