1/3 cup Olive Oil
PILE #1
1/4 tsp Red Pepper Flakes
1 tbsp Ground Cumin
3/4 tsp Dried Basil
2 tbsp Chili Powder
3/4 tsp Dried Oregano
2 tsp Salt
1/2 tsp Pepper
2 cup Onions, finely chopped
3/4 cup Celery, chopped
1 cup Green Peppers, chopped
1 cup Carrots, chopped
1 tbsp Garlic, minced
2 cup Mushrooms, chopped
PILE #2
2 cup Tomato Juice
3/4 cup Bulgur
2 cup Chopped Tomatoes
2 cup Kidney Beans, Undrained
1/2 tsp Tabasco Sauce, optional
2 tbsp Lemon Juice
3 tbsp Tomato Paste
1 tbsp Worcestershire Sauce
1/4 cup Red wine, dry
2 tbsp Green chiles, chopped
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Have all the ingredients ready. Heat the olive oil in a large skillet. Over high heat, add pile #1. Cook, stirring, for 1-2 minutes. Add pile #2. Bring to a boil, stirring. Reduce the heat and simmer for 20 minutes, uncovered. If too thick, the chili can be thinned with additional tomato juice. Recipe By : trotz@ilm.pfc.mit.edu (Seth Trotz)
Posted to EAT-L Digest 7 October 96
Date: Tue, 8 Oct 1996 18:40:58 -0400
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
NOTES : here is a vegetarian chili recipe which is really delicious. Don't let the moderately long list of ingredients throw you. As is
indicated, all the work consists of chopping and measuring. It is
cooked in essentially two steps . It could not be simpler! [Note, I do
not know the origin of this recipe. I believe it is from a commercial
cookbook. My apologies to the author.] [The ingredients for this
recipe are organized into two piles since everything but the oil is
added in two batches.]
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