Amy's Vegetarian Chili

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#66966

This veggie chili is packed to the brim with the good stuff. Plenty of chili powder gives the chili some kick and some zing.

serves/makes:

ready in:
1-2 hrs

ingredients

1 can (12 ounce size) whole tomatoes
3/4 cup bulgur
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
3 celery stalks, chopped
3 carrots, chopped
1 tablespoon lemon juice
5 tablespoons chili powder
4 cloves garlic, minced
1 1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1 1/2 cup green bell peppers, chopped
1 can (14 ounce size) red kidney beans, drained
1 can (15 ounce size) garbanzo beans, drained
2 cups tomato juice

directions

Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside. Bring 1 cup reserved liquid to a boil over medium heat. Remove pan from heat and stir in bulgur.

Heat oil in a heavy, deep skillet over medium-low heat. Add onion and cook until translucent, about 10 minutes, stirring frequently.

Add tomatoes, celery, carrots, lemon juice and spices, and cook until vegetables are almost tender, about 15 minutes, stirring frequently. Add bell peppers and cook until tender, about 10 minutes.

Mix in bulgur, garbanzo beans and 2 cups tomato juice. Reduce heat and simmer 30 minutes, stirring occasionally (add remaining tomato liquid if necessary).