Vegetarian Chili
From Amy Parker, Your Guide to Vegetarian Cuisine.
I like my vegetarian chili chock-full of vegetables –
carrots, peppers and celery — along with the kidney
beans. To keep the carnivores happy, I also add bulgar
wheat, which cooks up to a texture that’s reminiscent
of ground meat. And what chili recipe is complete
without a "secret" ingredient. I add balsamic vinegar
or vegetarian Worcestershire sauce to deepen the
tomato flavor.
Prep Time: 30 min // Cook Time: 30 min
Type of Prep : Boil, Dutch Oven, Sauté, Simmer
Cuisine : Tex-Mex, U.S. Regional
Occasion : Family Dinner, Party, Superbowl
1/4 cup olive oil
2 medium yellow onion, diced (about 1 1/2 cups)
4 garlic cloves, minced
1 1/2 tsp cumin
1 1/2 tsp oregano
1/4 - 1 tsp red pepper flakes, to taste
1/2 tsp ground black pepper
2 Tbsp chili powder
2 Tbsp tomato paste
4 large carrots, diced
2 green bell peppers (or 1 red and 1 green), diced
3 stalks celery, diced
1 large (28-oz) can peeled tomatoes, drained and chopped
2 cups tomato juice
1 20-oz can kidney beans, drained
3/4 cup bulgar wheat (optional for gluten-free)
2 Tbsp balsamic vinegar or vegetarian Worcestershire sauce
Salt to taste
SERVING SUGGESTIONS:
Chopped fresh cilantro leaves
Diced avocado
Grated Monterey Jack cheese (or soy-cheese)
Sour cream (or soy substitute)
Chopped fresh jalapeño peppers
Tabasco or other hot sauce
Heat oil in a large heavy bottom stew pot or dutch
oven over high heat. Add onions, garlic and all
dried seasonings, except for chili powder and salt.
Sauté until onions are translucent.
Add chili powder and tomato paste and stir to disperse
evenly through the onion mixture. Sauté for 30 more
seconds and then add the carrots, peppers and celery.
Cook all the vegetables, stirring, for about 2 minutes.
Add the tomatoes, tomato juice, beans and bulgar and
bring mixture to a boil. Reduce the heat and let simmer
for 20 minutes. Stirring occasionally. Stir in the
vinegar or Worcestershire sauce and season to taste.
Serve over rice if desired.
Serves: 4-6