Vegetarian Chili

A hearty and healthy vegetarian chili served for a delicious lunch or dinner.

Serves: 6-8

Prep Time: 20 min

Cooking Time: 20 min

Total:  40 min

Ingredients

1 tin (19 oz) red kidney beans, drained and rinsed
1 cup raw bulghar
1 cup tomato juice
2-3 tbsp. olive oil
4 cloves garlic, pressed
1 large onion, chopped
2-3 stalks celery, chopped
2 carrots, chopped
1 green pepper, chopped
2 cups diced tomatoes, fresh or tinned
1/2 lemon, juice
1 tsp. dried basil
1-2 tsp. ground cumin, to taste
1/2 tsp. American chili powder, to taste
dash of cayenne pepper
salt and pepper
3 tbsp. tomato paste
3 tbsp. dry red wine
1/2 cup water, or more as needed

Directions

1. In a small saucepan heat tomato juice to a boil.  Pour over bulghar and cover with a lid.  Let stand for 15 minutes.
2. Heat oil in a large pot and saute onions and garlic until translucent.
3. Add carrots, celery and spices, and cook until vegetables are almost done.  Add peppers and cook until tender.
4. Then, add bulghar, beans, lemon juice, tomato paste, wine and water.  Stir and add more water if needed to thin the mixture.  Heat until fully cooked, about 5-10 more minutes.
5. Serve immediately, garnished with cheese and parsley, and with a side of fresh honey cornbread or vegan cornbread muffins.

Recipe from Mollie Katzen's Moosewood Cookbook (1977).