Vegetarian Chili Recipe

Vegetarian Chili Recipe


2-1/2 c of beans (kidney); rinsed and dried then soaked
3 tsps of salt
1 c of juice (tomato)
1 c of bulghur (raw)
2 Tbsps of olive oil
2 pcs of onions (medium); chopped coarsely
4 pcs of garlic cloves (medium); crushed
3 pcs of celery stalks (fresh); chopped coarsely
3 pcs of carrots; chopped coarsely
4 pcs of tomatoes (large); chopped coarsely
1 Tbsps of juice (freshly squeezed lemon)
2 Tbsps of hot chile (red, ground)
3 Tbsps of mild chile (red, ground)
1 tsp of cumin (ground)
1/2 tsp of oregano (dried, Mexican)
1 tsp of basil (dried)
Pepper (black, freshly ground)
1-1/2 pcs of bell peppers


Transfer beans with its soaking water onto a saucepan then add (1 teaspoon) salt; let it boil. Once boiling, reduce heat then continue to boil for one hour or till tender, covered partially. Add enough amount of water when necessary, keeping them from burning or scorching.

Place (tomato) juice inside a saucepan; let it boil above moderate heat. Take out from heat then add bulghur; cover then let it stand, about fifteen min. Set on the side.

Heat (olive) oil on a pot above moderate heat then add garlic along with onions; cook till onions become limp. Add celery, tomatoes, (lemon) juice, carrots, spices, and (remaining salt; cover then cook till tender, at about 10-15 mins. Add bell peppers; continue to cook for 10 more mins.

Add mixture of beans; stir thoroughly. Let it simmer above gentle heat for half an hour. Add enough amount of water when necessary. Adjust the seasonings.

Vegetarian Chili Recipe

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