Recipe for Amy Yasbeck's Vegetarian Chili


1 amy yasbeck's vegetarian chili
1 can tomatoes; whole (12 oz/370 g)
3/4 cup bulgar (175 ml)
2 each tb vegetable oil (25 ml)
1 medium onion; coarsely chopped
3 each celery stalks; chopped
3 each carrots; chopped
1 each tb lemon juice (15 ml)
5 each tb chili powder (80 ml)
4 medium garlic cloves; minced
1 1/2 teaspoon pepper (7 ml)
1 teaspoon cumin; ground (5 ml)
1 teaspoon basil; dried; crumbled (5 ml)
1/2 teaspoon oregeno; dried; crumbled (2 ml)
1 1/2 cup green bell peppers; chopped (375 ml)
1 can red kidney beans; drained (14 oz/400 g)
1 can garbanzo beans; drained (15 oz/1 lb)
2 cup tomato juice (500 ml)


Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside. Bring 1 cup (250 ml) reserved liquid to a boil over medium heat. Remove pan from heat and stir in bulgar. Heat oil in a heavy, deep skillet over medium-low heat. Add onion and cook until translucent, about 10 minutes, stirring frequently. Add tomatoes, celery, carrots, lemon juice and spices, and cook until vegetables are almost tender, about 15 minutes, stirring frequently. Add bell peppers and cook until tender, about 10 minutes. Mix in bulgar, garbanzo beans and 2 cups (500 ml) tomato juice. Reduce heat and simmer 30 minutes, stirring occasionally (add remaining tomato liquid if necessary). Serves 4.

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