Moosewood Vegetarian Chili

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This chili is absolutely fantastic, love the flavor and the texture; instead of burglar that we didn't have on hand, we used TVP, and also we cut down the amount of beans into the half. Served it with our homemade whole wheat herb bread, and it was just delicious!

 
  
. Prep
30 min.
Cook
45 min.
Ready In
75 min.
6 servings
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
Metric measurements

Ingredients

2 1/2cups kidney beans raw
6cups water
1teaspoon salt
1cup tomato juice
1cup bulgur
2teaspoons olive oilVideo for saute
4each garlic clovesVideo crushed
1 1/2cups onion chopped
1cup carrots chopped
1cup celery chopped
1teaspoon basilVideo *
1tablespoon chili powder or more to taste
1tablespoon cumin ground
1x salt and black pepper *
1dash cayenne pepperVideo to taste*
1cup green bell pepper chopped
2cups tomatoes fresh, chopped
1/2each lemon juice of
3teaspoons tomato paste
3teaspoons red wine dry*
1/3cup cheese *
1/4cup parsley leaves fresh chopped
* not incl. in nutrient facts

Directions

Put kidney beans in a saucepan and cover them with 6 cups of water.

Soak 3-4 hours.

Add extra water and salt. Cook until tender (about 1 hour).

Watch the water level, and add more if necessary.

Heat tomato juice to a boil.

Pour over raw bulgar.

Cover and let stand at least 15 minutes.

(It will be crunchy, so it can absorb more later).

Saute onions and garlic in olive oil.

Add carrots, celery and spices.

When vegetables are almost done, add peppers.

Cook until tender.

Combine beans, bulgar, saut├ęd vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven .

Serve topped with cheese and parsley.

First published: last updated: 2014-07-10

 
 
 
 
5 stars - based on 9 ratings, best: 5, worst: 0, reviews: 3

Reviews


Reviewed: over 3 years ago

This chili is absolutely fantastic, love the flavor and the texture; instead of burglar that we didn't have on hand, we used TVP, and also we cut down the amount of beans into the half; we added two canned tomatoes instead of 2 cups of fresh tomatoes. Served it with our homemade whole wheat herb bread, and it was just delicious!

+9

Reviewed: over 3 years ago

I've made this one for decades, and it is the one I keep going back to. More than one meatlover has mistaken the bulgur for ground beef. (Although sometimes I do add in some grass fed beef if I want to include more protein and iron.)

(1)
+7

Reviewed: over 4 years ago

this is one my all time favorites. i make it every year for superbowl sunday... and it's one of the few things even kids gobble up!

(1)
+4

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6 comments

I think you left out the peppers in the ingredient list.?

Dawn Walz
Ohio almost 4 years ago

Thanks for your comment, just edited the recipe, it should be 1 cup of chopped green bell pepper. Enjoy!

happyzhangbo
Lindsay, Canada almost 4 years ago

so nice recipe ...Vegetables are low in fat and calories, a good source of dietary fiber and provide us with extra energy. All these features help control weight effectively.

Grocery List
adg over 3 years ago

I like this recipe...Vegetables are low in fat and calories, a good source of dietary fiber and provide us with extra energy. All these features help control weight effectively.

johnpoll
Bombay, India over 3 years ago

My mother in law prepared this chilli for us about 25 years ago and since then it was always part of our family menu. Now my son asked me to show to him how to prepare it. Thank you Molly for sharing with us this nice family friendly recipe. Zofia, Gex (France)

anonymous
Cussac, France 5 months ago

This is probably not Molly's recipe as she used all of the Moosewood Restaurant's owners' recipes without ever giving them credit or paying these other women a dime. It is a great recipe book, but unfortunately Molly needs to pay her fellow recipe makers their fair share of her very profitable recipe book!!!!! You can do it Molly!!!

anonymous
Victoria, Canada 9 days ago
 
 

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Nutrition Facts

Serving Size 590g (20.8 oz)
Amount per Serving
Calories 25112% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 777mg 32%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 32%
Sugars g
Protein 22g
Vitamin A 100% Vitamin C 82%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?