Lucie’s Vegetarian Chili
Heat the olive oil in a large pot over high heat. Stir in the onion,celery, green bell pepper, carrot, garlic, mushrooms, red pepperflakes, cumin, chili powder, basil, salt, and pepper. Cook and stiruntil the vegetables begin to soften, about 2 minutes. Stir in thetomato juice, bulgur wheat, chopped tomatoes, kidney beans, hotpepper sauce, lemon juice, tomato paste, Worcestershire sauce,red wine, and green chile peppers. Bring to a boil, stirringfrequently. Reduce heat to medium-low, and simmer, uncovered, 20minutes before serving.
Ingredients
- 1/3 cup olive oil
- 2 cups chopped onion
- 3/4 cup chopped celery
- 1 cup chopped green bell pepper
- 1 cup chopped carrots
- 1 tablespoon minced garlic
- 2 cups chopped mushrooms
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 3/4 teaspoon dried basil
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 cups tomato juice
- 3/4 cup bulgur wheat
- 2 cups chopped tomatoes
- 1 (20 ounce) can kidney beans, undrained
- 1/2 teaspoon hot pepper sauce (such as Tabasco®)
- 2 tablespoons lemon juice
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/4 cup dry red wine
- 2 tablespoons canned chopped
green chile peppers, or to taste
