[edit] Ingredients
3 |
cups Tomato juice |
¾ |
|
2 |
tablespoons Safflower oil |
1 |
Onion, diced |
3 |
stalk celery, chopped |
3 |
Carrots, chopped |
1 |
can (28 oz) whole tomatoes, mashed |
1 |
tablespoon Lemon juice |
1 |
tablespoon Salt |
1 |
tablespoon Pepper |
5 |
tablespoons Chili powder |
½ |
teaspoon Oregano |
1 |
teaspoon Cumin |
1 |
teaspoon Sweet basil leaf |
4 |
|
1 ½ |
Green bell peppers, diced |
1 |
can (30 oz) dark red kidney beans |
1 ½ |
cups Canned garbanzo beans |
[edit] Preparation
Step 1 |
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. |
Step 2 |
Add onion, cook until translucent. Add celery, carrots, tomatoes, lemon juice, and spices. Cook until vegetables are tender, about 10-15 minutes. |
Step 3 |
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. |
[edit] About Harrods Creek Vegetarian Chili
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