VEGETARIAN CHILI

 

  • Cooking Time: 25
  • Servings: 20
  • Preparation 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

Directions

  • 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.

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.

Author Credit: Jen Foy

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