Wholesome Vegetarian Chili
Wholesome Vegetarian Chili recipe
Yield
16 servingsPrep
20 minCook
1 hrsReady
1½ hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
tomato juice
|
|
| 1 | tablespoon |
black pepper
|
|
| ¾ | cup |
cracked wheat (bulgur)
|
|
| 5 | tablespoons |
chili powder
|
|
| 2 | tablespoons |
safflower oil
|
|
| ½ | teaspoon |
oregano
|
|
| 1 |
onions
diced |
|
|
| 1 | teaspoon |
cumin
|
|
| 3 | stalks |
celery
chopped |
*
|
| 1 | teaspoon |
basil
sweet |
*
|
| 3 |
carrots
chopped |
|
|
| 4 | cloves |
garlic
peeled and minced |
|
| 28 | ounces |
tomatoes
mashed |
|
| 1 ½ |
green bell peppers
diced |
|
|
| 30 | ounces |
red kidney beans
dark red |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
salt
|
|
| 1 ½ | cups |
chickpeas (garbanzo beans)
canned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
tomato juice
|
|
| 15 | ml |
black pepper
|
|
| 177 | ml |
cracked wheat (bulgur)
|
|
| 75 | ml |
chili powder
|
|
| 3E+1 | ml |
safflower oil
|
|
| 2.5 | ml |
oregano
|
|
| 1 | each |
onions
diced |
|
| 5 | ml |
cumin
|
|
| 3 | Stalks |
celery
chopped |
*
|
| 5 | ml |
basil
sweet |
*
|
| 3 | each |
carrots
chopped |
|
| 4 | cloves |
garlic
peeled and minced |
|
| 809.2 | ml/g |
tomatoes
mashed |
|
| 1.5 | each |
green bell peppers
diced |
|
| 867 | ml/g |
red kidney beans
dark red |
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
salt
|
|
| 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 jice, 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. 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.
