Vegetarian Chili
Time needed
20 min
preparation
+
1 hour
cooking
Serving Size / Yield
2
Ingredients
- 3 Tbs. vegetable oil, divided
- 2 C. onion, finely chopped
- 4 oz. fresh mushrooms, finely sliced
- 1 lg. green bell pepper, finely chopped
- 3 stalks celery, finely sliced
- 1/2 C. carrot, chopped
- 2 Tbs. chili powder
- 1 1/2 tsp. ground cumin
- 1/2 tsp. basil, crushed
- 3 cloves garlic, minced
- 1/4 tsp. oregano, ground
- 1/4 tsp. marjoram, crushed
- 1/2 tsp. black pepper
- one 15-oz. can tomato sauce
- one 14-oz. can plum tomatoes and juice
- 1/3 C. extra spicy catsup
- 1/4 tsp. Worcestershire sauce
- 3/4 C. medium grain bulgur wheat
- one 6-oz. can vegetable juice
- one 19-oz. can red kidney beans, drained
- 1 can cannelloni beans, drained
- one 3 1/4-oz. can pitted ripe olives, drained and sliced
Directions
In a large soup kettle, heat 2 tablespoons oil. Add onion and garlic, and cook five minutes over medium-low heat. Add mushrooms, green peppers, celery, carrot, chili powder, cumin, basil, oregano, marjoram, and pepper. Saute 8 minutes or until vegetables are tender. Add tomato sauce, tomatoes and juice, ketchup, and Worcestershire sauce. Cover and simmer 30 minutes. Stir wheat and beans into soup kettle. Simmer uncovered 30 minutes. Stir in olives.
