Myra's Vegetarian Chili
A spicy thick soup with bulgur wheat and vegetables.
Equipment
- 1 4 quart soup pot
- 1 knife and cutting board
- 1 2 cup measuring cup
- 1 Spoon or spatula to stir the chili
Ingredients
- 1 14.5 oz can of red beans or kidney beans
- 1 cup bulgur wheat
- 1 cup tomato juice or water
- 6 cloves garlic, chopped
- 1 1/2 cups yellow onion, chopped
- 2 or 3 TBLS. vegetable oil
- 1 cup celery, slice and then chop
- 1 cup carrots, roughly chopped
- 1 cup green bell peppers, roughly chopped you can use other peppers, if you want it hotter.
- 1/4 cup soy sauce
- 1 28 oz. can of diced tomatoes
- 1 14.5 oz crushed tomatoes
- 1 TBLS. chili powder
- 1 teas. basil
- 1 teas. cumin
- 1 teas. coriander
- 1 teas. black pepper
- 1 teas. dry mustard
- 1 bay leaf
- 1/4 teas. red pepper, or to taste
- 1 TBLS. balsamic vinegar
Instructions
- Soak 1 cup of bulgur wheat with a cup of boiling tomato juice or water, let it sit, covered, while you:
- Sauté the onion and garlic in oil on medium heat until soft (10 to 12 minutes).Add and sauté well the celery, carrots and peppers.
- When all the vegetables are soft, add the soy sauce and all the spices. Add the cans of tomatoes. Add the beans with their liquid. Bring to a boil.
- Turn to simmer and add the bulgur wheat. You may need to add more tomato juice or water if it's too thick. Be sure to stir the pot, it will stick. Taste the bulgur wheat, when it is no longer crunchy, you are done.
Notes
I always want shredded cheddar cheese on my chili. Sour cream would be good too. And a side of corn bread.