Post by mikilangela on Feb 14, 2006 13:25:43 GMT
Vegetarian Chili
I like my vegetarian chili chock-full of vegetables -- carrots, peppers and celery -- along with the kidney beans. To keep carnivores happy, bulgar wheat can be added, which cooks up to a texture that's reminiscent of ground meat.
INGREDIENTS:
1/4 cup olive oil
2 medium yellow onion, diced (about 1 1/2 cups)
4 garlic cloves, minced
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1/4 - 1 teaspoon red pepper flakes, to taste
1/2 teaspoon ground black pepper
2 tablespoons chili powder
2 tablespoons tomato paste
4 large carrots, diced
2 green bell peppers (or 1 red and one green), diced
3 stalks celery, diced
1 large (28-ounce) can peeled tomatoes, drained and chopped
2 cups tomato juice
1 20-ounce can kidney beans, drained or bean salad mix
3/4 cup bulgar wheat (optional for gluten-free)
2 tablespoons balsamic vinegar or vegetarian Worcestershire sauce
Salt to taste
SERVING SUGGESTIONS:
Chopped fresh cilantro leaves
Diced avocado
Grated Monterey Jack cheese (or soy-cheese)
Sour cream (or soy substitute)
Chopped fresh jalapeño peppers
Tabasco or other hot sauce
PREPARATION:
Heat oil in a large heavy bottom stew pot or dutch oven over high heat. Add onions, garlic and all dried seasonings, except for chili powder and salt. Sauté until onions are translucent.
Add chili powder and tomato paste and stir to disperse evenly through the onion mixture.
Sauté for 30 more seconds and then add the carrots, peppers and celery. Cook all the vegetables, stirring, for about 2 minutes.
Add the tomatoes, tomato juice, beans and bulgar and bring mixture to a boil. Reduce the heat and let simmer for 20 minutes. Stirring occasionally. Stir in the vinegar or Worcestershire sauce and season to taste.
Serve over rice if desired.
Serves: 4-6
Love,
Mikilangela
I like my vegetarian chili chock-full of vegetables -- carrots, peppers and celery -- along with the kidney beans. To keep carnivores happy, bulgar wheat can be added, which cooks up to a texture that's reminiscent of ground meat.
INGREDIENTS:
1/4 cup olive oil
2 medium yellow onion, diced (about 1 1/2 cups)
4 garlic cloves, minced
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1/4 - 1 teaspoon red pepper flakes, to taste
1/2 teaspoon ground black pepper
2 tablespoons chili powder
2 tablespoons tomato paste
4 large carrots, diced
2 green bell peppers (or 1 red and one green), diced
3 stalks celery, diced
1 large (28-ounce) can peeled tomatoes, drained and chopped
2 cups tomato juice
1 20-ounce can kidney beans, drained or bean salad mix
3/4 cup bulgar wheat (optional for gluten-free)
2 tablespoons balsamic vinegar or vegetarian Worcestershire sauce
Salt to taste
SERVING SUGGESTIONS:
Chopped fresh cilantro leaves
Diced avocado
Grated Monterey Jack cheese (or soy-cheese)
Sour cream (or soy substitute)
Chopped fresh jalapeño peppers
Tabasco or other hot sauce
PREPARATION:
Heat oil in a large heavy bottom stew pot or dutch oven over high heat. Add onions, garlic and all dried seasonings, except for chili powder and salt. Sauté until onions are translucent.
Add chili powder and tomato paste and stir to disperse evenly through the onion mixture.
Sauté for 30 more seconds and then add the carrots, peppers and celery. Cook all the vegetables, stirring, for about 2 minutes.
Add the tomatoes, tomato juice, beans and bulgar and bring mixture to a boil. Reduce the heat and let simmer for 20 minutes. Stirring occasionally. Stir in the vinegar or Worcestershire sauce and season to taste.
Serve over rice if desired.
Serves: 4-6
Love,
Mikilangela