Harrods Creek Fire Dept Vegetarian Chili Recipe
Recipe Ingredients
3 cup tomato juice
1 tbsp pepper
3/4 cup bulgur wheat
5 tbsp chili powder
2 tbsp safflower oil
1/2 tsp oregano
1 onion, diced
1 tsp cumin
3 stalks celery, chopped
1 tsp sweet basil leaf
3 carrots, chopped
4 medium cloves garlic, pressed
1 (28 oz) can whole
1 1/2 green bell peppers, diced tomatoes; mashed
1 (30 oz) can dark red
1 tbsp lemon juice kidney beans
1 tbsp salt
1 1/2 cup canned garbanzo beans
Recipe Preparation
Place 1 cup tomato juice in a saucepan and bring to a boil over medium
heat. Remove from heat immediately and add bulgur wheat. Cover and
let stand for 15 minutes. Heat safflower oil in a heavy pot over
medium heat. Add onion, cook until translucent. Add celery, carrots,
tomatoes, lemon jice, and spices. Cook until vegetables are tender,
about 10-15 minutes. Add diced green pepper and cook another ten
minutes. Add kidney beans, garbanzo beans, bulgur wheat mixture and
rest of tomato juice. tao pot. Stir thoroughly and simmer for 30
minutes over low heat. If too thick, add water as needed and stir
occasionally so the bulgur doesn't stick. From AOL, Firehouse Chili
Collection.
Servings: 1
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Harrods Creek Fire Dept Vegetarian Chili Recipe from the Recipes-4U Cookbook
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