More Great Recipes: Beans | Brunch | Coffee | Dinner

Vegetarian Chili


User Avatar
Member since 2014

Serves 20 | Prep Time 25 | Cook Time 25

Ingredients

12 (2) carrots, peeled
4 (⅓ cup) celery stalks
1 lb (1 cup chopped) fresh mushrooms
3 (1 cup) onions, diced
¼ cup (2 tsp) garlic, minced
½ cup (4 tsp) blended oil
1 can (½ cup) tomatoes, diced
1 cup (3 tbs) bulghur wheat
1 quart (⅔ cups) vegetable broth
1 dried chipotle and dried ancho chili (¼ tsp chipotle or ancho chili)
1 cup (3 tbsp) brewed coffee
¼ cup (2 tsp) chili powder
2 tbsp (1 tsp) ground cumin
1 (¼ tsp) cinnamon stick
3 cups (½ cup) pinto or kidney beans, cooked


Pulse carrots, celery and mushrooms in a food processor until roughly ground.


In a stockpot or brazier, soften vegetables, onions, and garlic in the oil. Add tomatoes, bulghur, vegetable stock, peppers, coffee and spices. Cook until liquid is almost gone.


Remove peppers and adjust seasoning with salt and pepper if necessary. Add cooked beans.


Pairs Well With


Notes

The original recipe yields the "cooking for crowds" number of servings, 24 one cup serving size. To yield a more family cooking friendly number of servings, use the ingredient amounts in the parentheses.

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11261 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51076 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart