Bring the Heat, Skip the Meat Chili | Midwest Living
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Bring the Heat, Skip the Meat Chili

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Bring the Heat, Skip the Meat Chili

3.5
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  • Makes: 6 to 8 servings
  • Prep 30 mins
  • Cook 1 hr

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Ingredients

  • 1/3 cup olive oil
  • 2 cups finely chopped onion
  • 2 cups chopped fresh mushrooms
  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped green sweet pepper
  • 3/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 3/4 teaspoon dried oregano, crushed
  • 3/4 teaspoon dried basil, crushed
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 2 cups water
  • 2 cups tomato juice
  • 2 cups coarsely chopped tomatoes
  • 3/4 cup bulgur
  • 1 15 1/2 - ounce can red kidney beans, undrained
  • 1/4 cup dry red wine
  • 3 tablespoons tomato paste
  • 2 tablespoons canned diced green chiles
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon bottled hot pepper sauce

Directions

  1. In a 6-quart Dutch oven, heat olive oil over medium-high heat. Cook and stir onion, mushrooms, carrots, sweet pepper, celery and garlic for 3 to 4 minutes or until just tender. Remove from Dutch oven and set aside.
  2. Add chili powder, cumin, salt, oregano, basil, black pepper and crushed red pepper to the Dutch oven; cook for 1 to 2 minutes over medium heat until fragrant. Return the cooked vegetable mixture to the Dutch oven and add the water, tomato juice, tomatoes, bulgur, beans, wine, tomato paste, chiles, lemon juice, Worcestershire and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, on low for 1 hour or until thick.

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