Vegetarian Chili

Delicious Vegetarian Chili

4C Tomato Juice (no salt added)

3/4C Bulgar Wheat

1T Olive Oil

4-6 Garlic Cloves, Minced

1 1/2C Chopped Onion

1 1/2C Chopped Green Bell Peppers

1C Chopped Celery

1 1/4C Carrots, Chopped

2 Cans Diced Tomatoes (14oz)

1/4C Chili Powder (or to taste)

1T Fresh Lemon Juice

1t Dried Basil

1t Dried Oregano

1t Ground Cumin

1 Can Red Kidney Beans, Drained

1 Can Cannelli Beans, Drained

1 Can Chickpeas, Drained

Kosher Salt and Ground Pepper

Optional: Cornbread, Grated Cheese, diced onion, cilantro, sour cream, etc.


Bring 1C Tomato Juice to a boil in a pan. Add Bulgar stir and remove from heat. Let stand.

Meanwhile, warm oil in large pot over medium-high heat. Add garlic, onion, pepper, celery and carrot. Saute until tender, about 10 mins. Stir in Diced tomatoes, chili powder, lemon juice, basil, oregano and cumin. Season with salt and pepper. Bring to a simmer; cook for 2 mins. Add beans, remaining tomato juice, and bulgar. Bring to a boil; reduce heat and simmer uncovered for 30 minutes, stirring occassionally. Serve with Corn Bread and toppings, if desired.

Makes 8-10 servings.

Submitted by: Sandi Zelen, Linconlnshire, IL