| Vegetarian Chili
1 small clove garlic, finely chopped
1 small onion, chopped
1 small sweet green pepper, cored, seeded and chopped
1 celery stalk, chopped
1 medium carrot, chopped
One 28 ounce can of tomatoes
One 20 ounce can of red kidney beans
2 cans (4 oz. ea.) chopped green chilies
1/4 cup of bulgur
2 teaspoon of chili powder
1 teaspoon of leaf basil, crumbled
1 teaspoon of lemon juice
1 teaspoon of leaf oregano, crumbled
1/2 teaspoon of ground cumin
1/2 to 1 teaspoon of liquid red pepper seasoning |
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Spray medium sized heavy saucepan with non-stick vegetable cooking spray. Place over medium-low heat. Add garlic, cook, stirring often, 3 minutes without browning. Add onion, green pepper, celery and carrot. Cook 5 minutes. Stirring often. Do not let vegetables brown. Meanwhile drain tomatoes, reserving 1/4 cup tomato juice. Coarsely chop tomatoes. Add tomatoes to saucepan with reserved 1/4 cup tomato juice, undrained kidney beans, undrained chilies, bulgur, chili powder, basil, lemon juice, oregano, cumin, and red pepper seasoning. Bring to boil. Reduce heat and simmer uncovered 20 minutes, stirring often. |
