Title: Vegetarian Chili (Made in "Piles")
Categories: Vegetables, Vegetarian, Main dish
Yield: 10 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 Bulgur
2 c Chopped Tomatoes
2 c Kidney Beans; Undrained
1/2 ts Tabasco Sauce; optional
2 tb Lemon Juice
3 tb Tomato Paste
1 tb Worcestershire Sauce
1/4 c Red wine; dry
2 tb Green chiles; chopped

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.
Recipe By : trotz@ilm.pfc.mit.edu (Seth Trotz)

Posted to EAT-L Digest 7 October 96

Date: Tue, 8 Oct 1996 18:40:58 -0400

From: "Sharon L. Nardo"

NOTES : here is a vegetarian chili recipe which is really delicious. Don't
let the moderately long list of ingredients throw you. As is

indicated, all the work consists of chopping and measuring. It is

cooked in essentially two steps . It could not be simpler! [Note, I do

not know the origin of this recipe. I believe it is from a commercial

cookbook. My apologies to the author.] [The ingredients for this

recipe are organized into two piles since everything but the oil is

added in two batches.]