Vegetarian Chili

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Vegetarian Chili

 

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1/4 cup olive oil

2 medium yellow onion, diced

4 garlic cloves, minced

1 1/2 teaspoons cumin

1 1/2 teaspoons oregano

1/4-1 teaspoon red pepper flakes, to taste

1/2 teaspoon ground black pepper

2 tablespoons chili powder

2 tablespoons tomato paste

4 large carrots, diced

2 green bell peppers, or 1 red and one green, diced

3 stalks celery, diced

1 large (28-ounce) can peeled tomatoes, drained and chopped

2 cups tomato juice

1 20-ounce can kidney beans, drained

3/4 cup bulgar wheat (optional for gluten-free)

2 tablespoons 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

 

Source Vegetarian Cuisine.