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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetarian Chili II Recipe

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This recipe for Vegetarian Chili II is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans kidney or other beans of choice, drained and rinsed
1 cup bulgur
1-1/2 cups hot bouillon, divided
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 can chopped tomatoes, 28 oz. (do not drain)
4 T. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
Directions:
Directions:
Place bulgur in a bowl and pour 1 cup of hot bouillon over it; soak for 15 minutes.

In a large pot, cook chopped onion, garlic and green pepper in remaining 1/2 cup of bouillon until the vegetables are softened, about 10 minutes. Add the tomatoes and their juice. Add the chili powder, cumin and oregano; simmer gently. Add the soaked bulgur to the vegetable mixture. Stir in the cooked beans. Simmer the chili for 30 minutes, stirring occasionally to prevent sticking. Serve over cooked pasta or rice, if desired.
Number Of Servings:
Number Of Servings:
8 to 10 servings
Personal Notes:
Personal Notes:
One of Dr. Mirkin's recipes

 

 

 

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