Moosewood Vegetarian Chili
Saved in 22 recipe boxes and 6 cookbooks
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!
|2||teaspoons||olive oil||for saute|
|1||tablespoon||chili powder||or more to taste|
|1||x||salt and black pepper||*|
|1||dash||cayenne pepper||to taste*|
|1||cup||green bell pepper||chopped|
|¼||cup||parsley leaves||fresh chopped|
Put kidney beans in a saucepan and cover them with 6 cups of water.
Soak 3 to 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).
Sauté onions and garlic in olive oil.
Add carrots, celery and spices.
When vegetables are almost done, add peppers.
Cook until tender.
Combine beans, bulgar, sautéd 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: 1996-01-27 last updated: 2015-01-31