Vegetarian Chili

Name: Vegetarian Chili
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2/3 cup bulgur (I prefer whole wheat); 1 tablespoon vegetable oil (I use chicken broth instead); 1 medium onion, diced; 2 garlic cloves, minced; 1/2 cup diced celery (sometimes I leave this out); 1/2 cup diced carrot; 1/4 cup diced green pepper; 1 (28 ounce) can tomatoes (diced or not); 1 (5 1/2 ounce) can tomato paste; 2 -3 tablespoons chili powder; 1 (19 ounce) can kidney beans, drained and rinsed; 2 teaspoons Worcestershire sauce; hot pepper sauce, to taste (e.g. tobasco)

Submitted by spatchcock

"This is a wonderful vegetarian chili recipe. I especially love the texture added by the bulgur."

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Ready In:: 25mins
Ingredients:: 13
Serves:: 4

ingredients

²⁄₃ cup bulgur (I prefer whole wheat)
1 tablespoon vegetable oil (I use chicken broth instead)
1 medium onion, diced
2 garlic cloves, minced
¹⁄₂ cup diced celery (sometimes I leave this out)
¹⁄₂ cup diced carrot
¹⁄₄ cup diced green pepper
1 (28 ounce) can tomatoes (diced or not)
1 (5 1/2 ounce) can tomato paste
2 -3 tablespoons chili powder
1 (19 ounce) can kidney beans, drained and rinsed
2 teaspoons Worcestershire sauce
hot pepper sauce, to taste (e.g. tobasco)

directions

Place bulgur in a dish and cover with hot water; let stand.
Meanwhile, in a large saucepan, heat oil over medium heat; cook onion, garlic, celery, carrots& green pepper, stirring, for 3-5 minutes or until softened.
Stir in tomatoes, breaking up with spoon; stir in tomate paste, chili powder, beans and worcestershire sauce.
Cook for 10-15 minutes, stirring occasionally, until heated through.
Stir in bulgur.
Season with hot pepper sauce to taste.