Lucie's Vegetarian Chili So Tasty

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Lucie's Vegetarian Chili

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

Ingredients :

• 1/3 cup olive oil
• 2 cups chopped onion
• three/4 cup chopped celery
• 1 cup chopped green bell pepper
• 1 cup chopped carrots
• 1 tablespoon minced garlic
• 2 cups chopped mushrooms
• 1/four teaspoon overwhelmed red pepper flakes
• 1 tablespoon floor cumin
• 2 tablespoons chili powder
• 3/four teaspoon dried basil
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 cups tomato juice
• three/four cup bulgur wheat
• 2 cups chopped tomatoes
• 1 (20 ounce) can kidney beans, undrained
• 1/2 teaspoon hot pepper sauce (including Tabasco®)
• 2 tablespoons lemon juice
• three tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1/4 cup dry red wine
• 2 tablespoons canned chopped inexperienced chile peppers, or to flavor

Instructions :

Prep : 45M	Cook : 8M	Ready in : 1H15M

• Heat the olive oil in a large pot over excessive warmness. Stir in the onion, celery, inexperienced bell pepper, carrot, garlic, mushrooms, crimson pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the greens start to soften, approximately 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, warm pepper sauce, lemon juice, tomato paste, Worcestershire sauce, pink wine, and inexperienced chile peppers. Bring to a boil, stirring regularly. Reduce warmth to medium-low, and simmer, exposed, 20 minutes earlier than serving.

Notes :

• Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it lightly, and make clean-up less complicated.

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