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Vegetarian Chili Recipe

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This recipe for Vegetarian Chili, by , is from Mom's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

jeryl navone
Added: Sunday, February 8, 2009


2 2/1 cups raw kidney beans
6 + cups water
1 teaspoon salt
1 cup raw bulghar
1 cup tomato juice or V8
olive oil for saute
4 cloves crushed garlic
1 chopped onion
3 chopped carrots
2 sticks chopped celery
1 teaspoon basil (fresh)
1 tablespoon chili powder (I used chipolte chili powder)
1 tablespoon ground cumin (I love cumin and use more)
salt and pepper to taste
1 dash of cayenne
1 chopped green pepper
4 fresh tomatoes or 2 cans Mexican style tomatoes
3 teaspoons tomato paste
Juice of 1/2 lemon
3 teaspoons dry red wine (optional)
sour cream

Put the kidney beans in a sauce pan with the water and soak 3/4 hours or overnight. Add extra water and salt. Cook until tender (about 1 hour). Watch the water level, add more if necessary. Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand 15 minutes. (It will be crunchy, so it can absorb more later.) Saute onions and garlic in olive oil. Add carrots, celery , and spices. When vegetables are almost done, add peppers. Cook until tender. Combine beans, bulghar, sautéed vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently.
Top with cheese, tomatoes, sour cream, your choice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
overnight / plus 2/3 hours
Personal Notes:
Personal Notes:
I don't always use bulghar wheat. Sometimes I use fake meat product, sausage or regular. I usually use the leftover V8 instead of water if it needs more juice. Tastes best the second day.




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