Vegetarian Chili

Name: Vegetarian Chili
Ingredients: 23 cup bulgur (I prefer whole wheat); 1 tablespoon vegetable oil (I use chicken broth instead); 1 medium onion, diced; 2 garlic cloves, minced; 12 cup diced celery (sometimes I leave this out); 12 cup diced carrot; 14 cup diced green pepper; 1 (28 ounce) can tomatoes (diced or not); 1 (5 1/2 ounce) can tomato paste; 2 -3 tablespoons chili powder; 1 (19 ounce) can kidney beans, drained and rinsed; 2 teaspoons Worcestershire sauce; hot pepper sauce, to taste (e.g. tobasco)

13 ingredients

6 steps

Ingredients

23 cup bulgur (I prefer whole wheat)
1 tablespoon vegetable oil (I use chicken broth instead)
1 medium onion, diced
2 garlic cloves, minced
12 cup diced celery (sometimes I leave this out)
12 cup diced carrot
14 cup diced green pepper
1 (28 ounce) can tomatoes (diced or not)
1 (5 1/2 ounce) can tomato paste
2 -3 tablespoons chili powder
1 (19 ounce) can kidney beans, drained and rinsed
2 teaspoons Worcestershire sauce
hot pepper sauce, to taste (e.g. tobasco)

Directions

1

Place bulgur in a dish and cover with hot water; let stand.
2

Meanwhile, in a large saucepan, heat oil over medium heat; cook onion, garlic, celery, carrots& green pepper, stirring, for 3-5 minutes or until softened.
3

Stir in tomatoes, breaking up with spoon; stir in tomate paste, chili powder, beans and worcestershire sauce.
4

Cook for 10-15 minutes, stirring occasionally, until heated through.
5

Stir in bulgur.
6

Season with hot pepper sauce to taste.