Lucie's Vegetarian Chili

Meatless chili you'd never know wasn't carnivorous!! Double the recipe and freeze leftovers for sure.

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 261 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons lemon juice
• ½ teaspoon ground black pepper
• ⅓ cup olive oil
• 2 cups chopped onion
• ¾ cup chopped celery
• 1 tablespoon minced garlic
• 2 tablespoons chili powder
• 2 cups tomato juice
• 1 cup chopped carrots
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground cumin
• 2 cups chopped tomatoes
• ¼ teaspoon crushed red pepper flakes
• 3 tablespoons tomato paste
• ¾ teaspoon dried basil
• 1 cup chopped green bell pepper
• ¼ cup dry red wine
• ½ teaspoon hot pepper sauce (such as Tabasco®)
• 2 cups chopped mushrooms
• ¾ cup bulgur wheat
• 1 (20 ounce) can kidney beans, undrained
• 2 tablespoons canned chopped green chile peppers, or to taste

Recipe Instructions

Step 1

Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.