Veggie Chili

Vegetarian Chili

1/3 c. olive oil
2 c. onions
several cloves of garlic
3/4 c. celery
1 c. green pepper
1 c. carrots
2 c. fresh mushrooms
2 c. tomatoes

1/4 t. cayenne pepper (not enough but a good place to start)
1 T. cumin
3/4 t. basil
3/4 t. oregano
2 T. chili powder
2 t. salt
1/2 t. pepper

2 c. tomato juice or spicy V-8
3/4 c. bulgur wheat
3 15oz cans of beans, drained/rinsed - we used 1 kidney, 1 pinto and 1 black most recently
1/2 t. Tabasco sauce (also not enough)
2 T. lemon juice
3 T. tomato paste
1 T. Worcestershire sauce (there are veggie versions - the regular Lea & Perrins has anchovies)
1/4 c. dry red or white wine

sour cream, cheddar cheese, fresh cilantro for toppings
brown rice or corn bread for underneath

1. Chop your veggies
2. Compile the dry spices
3. Lightly saute onions, garlic, celery, pepper, carrots in the oil.
4. Add dry spices and saute a couple minutes.
5. Add everything else.
6. Bring to a boil.
7. Reduce heat and simmer 20 minutes uncovered.

(original source: Frog Commissary Cookbook)

The bulgar gives it a wonderful meaty texture.