Harrods Creek Vegetarian Chili
Yield
4 servingsPrep
25 minCook
60 minReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
tomato juice
|
|
| ¾ | cup |
cracked wheat (bulgur)
|
|
| 2 | tablespoons |
safflower oil
|
|
| 1 | large |
onions
diced |
|
| 3 | each |
celery stalks
chopped |
|
| 3 | each |
carrots
chopped |
|
| 28 | ounces |
tomatoes
or 1 can, mashed |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
black pepper
|
|
| 5 | tablespoons |
chili powder
|
|
| ½ | teaspoon |
oregano
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
basil
chopped, sweet |
*
|
| 4 | cloves |
garlic
pressed |
|
| 1 ½ | each |
green bell peppers
diced |
|
| 30 | ounces |
red kidney beans
dark red, (1 can) |
|
| 1 ½ | cups |
chickpeas (garbanzo beans)
canned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
tomato juice
|
|
| 177 | ml |
cracked wheat (bulgur)
|
|
| 3E+1 | ml |
safflower oil
|
|
| 1 | large |
onions
diced |
|
| 3 | each |
celery stalks
chopped |
|
| 3 | each |
carrots
chopped |
|
| 809.2 | ml/g |
tomatoes
or 1 can, mashed |
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 75 | ml |
chili powder
|
|
| 2.5 | ml |
oregano
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
basil
chopped, sweet |
*
|
| 4 | cloves |
garlic
pressed |
|
| 1.5 | each |
green bell peppers
diced |
|
| 867 | ml/g |
red kidney beans
dark red, (1 can) |
|
| 355 | ml |
chickpeas (garbanzo beans)
canned |
|
Directions
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 to 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.
