Title: Vegetarian Chili #3
Categories: Vegetable
Yield: 8 Servings

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

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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