LUCIE'S VEGETARIAN CHILI

Lucie's Vegetarian Chili image

Meatless chili you'd never know wasn't carnivorous!! Double the recipe and freeze leftovers for sure.

Provided by Huge

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 23

Ingredients

⅓ cup olive oil
2 cups chopped onion
¾ cup chopped celery
1 cup chopped green bell pepper
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
¼ teaspoon crushed red pepper flakes
1 tablespoon ground cumin
2 tablespoons chili powder
¾ teaspoon dried basil
2 teaspoons salt
½ teaspoon ground black pepper
2 cups tomato juice
¾ cup bulgur wheat
2 cups chopped tomatoes
1 (20 ounce) can kidney beans, undrained
½ teaspoon hot pepper sauce (such as Tabasco®)
2 tablespoons lemon juice
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
¼ cup dry red wine
2 tablespoons canned chopped green chile peppers, or to taste

Steps:

Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 36.4 g, Fat 10.3 g, Fiber 10.5 g, Protein 8.5 g, SaturatedFat 1.4 g, Sodium 1043.1 mg, Sugar 8.1 g