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Title: Vegetarian Chili #3
Yield: 8 Servings

Ingredients

    1/3 c  olive oil
 
  -----------------------------PILE #1-----------------------------------
    1/4 ts red pepper flakes
      1 tb ground cumin
    3/4 ts dried basil
      2 tb chili powder
    3/4 ts dried oregano
      2 ts salt
    1/2 ts pepper
      2 c  onions; finely chopped
    3/4 c  celery; chopped
      1 c  green peppers; chopped
      1 c  carrots; chopped
      1 tb garlic; minced
      2 c  mushrooms; chopped
 
  -----------------------------PILE #2-----------------------------------
      2 c  tomato juice
    3/4 c  bulgar wheat
      2 c  chopped tomatoes
      2 c  kidney beans; undrained
           -(20-oz can)
    1/2 ts tabasco sauce
      2 tb lemon juice
      3 tb tomato paste
      1 tb worcestershire sauce
    1/4 c  dry red or white wine
      2 tb canned green chilies;
           -chopped, or to taste

Instructions

Recipe by: trotz@ilm.pfc.mit.edu (Seth Trotz) From: beck4@nyc.pipeline.com
(Eileen & Bob Holze)

Date: Mon, 6 May 1996 10:35:57 GMT

Have all the ingredients ready. Heat the olive oil in a large skillet. Over
high heat, add pile #1. Cook, stirring, for 1-2 minutes. Add pile #2. Bring
to a boil, stirring. Reduce the heat and simmer for 20 minutes, uncovered.
If too thick, the chili can be thinned with additional tomato juice.

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