My Favorite Vegetarian Chili

panningtheglobe.com

Garyplv

⅓ cup olive oil

chopped veggies

3 cups chopped yellow onions ( 1 ½ to 2 large)

3 cups chopped mushrooms (15-1 6 ounces)

1 ½ cups chopped carrots ( 4 to 5 medium)

1 ½ cups chopped green pepper ( 1 large)

1 cup chopped celery

2 tablespoons chopped garlic

spices

1 tablespoon plus 1 teaspoon ground cumin

½ teaspoon crushed red pepper flakes

1 teaspoon dried basil

1 teaspoon dried oregano

3 tablespoons chili powder (mix different types for added depth of flavor)

1 tablespoon kosher salt

½ teaspoon fresh ground black pepper

subheading: Other ingredients:

1 28-ounce can crushed tomatoes

1 6-ounce can tomato paste

1 to 3 cups tomato juice (Start with 1. Add more at the end to thin, if necessary)

1 ½ cups water

1 cup bulgar wheat (substitute 1 cup quinoa for gluten free)

⅓ cup dry white wine

3 tablespoons fresh lemon juice

1 tablespoon worcestershire sauce* Note for strict vegetarians: some brands of Worcestershire sauce contain anchovies. If you omit the Worcestershire sauce, the chili will still be delicious.

½ teaspoon tabasco sauce

2 15-ounce cans undrained red kidney beans

3 tablespoons canned chopped green chiles

Suggested Garnishes

yogurt or sour cream, chopped scallions, grated cheddar cheese, chopped cilantro, cubed avocado

Note: Ingredients may have been altered from the original.

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