VEGETARIAN CHILI

 VEGETARIAN CHILI  (from the Frog Commissary Cookbook)

[Note:  Although the recipe calls for red kidney beans, I've made it

successfully with white chili beans (cannelloni) and, believe it or not, with

chick peas.  Also, it is absolutely necessary that you have all ingredients

ready before you start.  I usually put the onions, celery, green peppers,

carrots, garlic, mushrooms, spices, salt and pepper together in a large bowl

so they can be simultaneously dumped into the olive oil, as it is cooking

them together over high heat for only 1-2 minutes that really brings out the

flavors.  I cook this in a 5-quart pot, not a skillet, but if you have a big

skillet, go ahead.  Also, instead of 2 cups tomato juice and 2 cups chopped

tomatoes, I use a whole can of Italian plum tomatoes with their juice.  And

finally, don't be intimidated by the long list of ingredients.  You probably

have most of them in the house right now!]

1/3 cup olive oil

2 cups finely chopped onions

3/4 cup chopped celery

1 cup chopped green peppers

1 cup chopped carrots

1 tablespoon minced garlic

2 cups chopped mushrooms

1/4 teaspoon red pepper flakes

1 tablespoon ground cumin

3/4 teaspoon dried basil

2 tablespoons chili powder

3/4 teaspoon dried oregano

2 teaspoons salt

1/2 teaspoon pepper

2 cups tomato juice

3/4 cup bulgur wheat

2 cups chopped tomatoes

2 cups (1 20-ounce can) undrained kidney beans

1/2 teaspoon Tabasco

2 tablespoons lemon juice

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/4 cup dry red or white wine

2 tablespoons chopped canned green chilies or to taste

Have all the ingredients ready.  Heat the olive oil in a large skillet.  Over

high heat, add the onions, celery, green peppers, carrots, garlic, mushrooms,

spices, salt, and pepper.  Cook, stirring, for 1-2 minutes.  Add the

remaining ingredients.  Bring to a boil, stirring.  Reduce the heat and

simmer for 20 minutes, uncovered.  If too thick, the chili can be thinned

with additional tomato juice.