Title: Amy Yasbeck's Vegetarian Chili
Categories: Chili Ethnic Vegetarian
Yield: 4 Servings
| 1 | | Amy yasbeck's vegetarian chili |
| 1 | cn | Tomatoes; whole (12 oz/370 g) |
| 3/4 | c | Bulgar (175 ml) |
| 2 | | Tb vegetable oil (25 ml) |
| 1 | md | Onion; coarsely chopped |
| 3 | | Celery stalks; chopped |
| 3 | | Carrots; chopped |
| 1 | | Tb lemon juice (15 ml) |
| 5 | | Tb chili powder (80 ml) |
| 4 | md | Garlic cloves; minced |
| 1 1/2 | ts | Pepper (7 ml) |
| 1 | ts | Cumin; ground (5 ml) |
| 1 | ts | Basil; dried; crumbled (5 ml) |
| 1/2 | ts | Oregeno; dried; crumbled (2 ml) |
| 1 1/2 | c | Green bell peppers; chopped (375 ml) |
| 1 | cn | Red kidney beans; drained (14 oz/400 g) |
| 1 | cn | Garbanzo beans; drained (15 oz/1 lb) |
| 2 | c | Tomato juice (500 ml) |
Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside.
Bring 1 cup (250 ml) reserved liquid to a boil over medium heat. Remove pan
from heat and stir in bulgar. Heat oil in a heavy, deep skillet over
medium-low heat. Add onion and cook until translucent, about 10 minutes,
stirring frequently. Add tomatoes, celery, carrots, lemon juice and spices,
and cook until vegetables are almost tender, about 15 minutes, stirring
frequently. Add bell peppers and cook until tender, about 10 minutes. Mix
in bulgar, garbanzo beans and 2 cups (500 ml) tomato juice. Reduce heat and
simmer 30 minutes, stirring occasionally (add remaining tomato liquid if
necessary). Serves 4.