• 1/3 cup olive oil
  • 2cupschoppedonion
  • 3/4 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1 cup chopped carrots
  • 1 tablespoon minced garlic
  • 2 cups chopped mushrooms
  • 1/4 teaspoon crushed red pepper
  • flakes
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder 3/4 teaspoon dried basil
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2cupstomatojuice
  • 3/4 cup bulgur wheat
  • 2 cups chopped tomatoes
  • 1 (20 ounce) can kidney beans, undrained
  • 1/2 teaspoon hot pepper sauce (such as Tabasco®)
  • 2 tablespoons lemon juice
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup dry red wine
  • 2 table spoon scanned chopped
  • green chile peppers, or to taste




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.


Lucie’s Vegetarian Chili

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