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 BBS: The GWE BBS [ASV/CIN]
Date: 08-13-24 (35 19)             Number: 329
From: MOUNTAIN MAMA #11 @5211*2    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Re: Vegan Chili III            Conf: (37) Home Cooki
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Last of the lot...Hope you found one you liked.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Vegetable Chili
 Categories: Chili, Vegetarian
   Servings:  6

    1/2 c  Dry kidney beans
    1/4 c  Bulgur
    1/2 c  Olive oil
      1 sm Red onion; cubed
      1 sm White onion; cubed
  1 1/2 tb Minced garlic
    1/2 c  Cubed celery
    1/2 c  Cubed carrots
      2 tb Chili powder
      2 tb Ground cumin
    1/2 ts Cayenne pepper
      1 tb Chopped fresh basil
      1 tb Chopped fresh oregano
      1    Yellow squash; cubed
      1    Zucchini; cubed
      1    Green bell pepper; cubed
      1    Red bell pepper; cubed
      1 c  Sliced mushrooms
    1/2 c  Cubed tomatoes
    1/2 c  Tomato paste
    3/4 c  Dry white wine
           Salt, pepper

  Soak beans in cold water to cover overnight. Drain off water. Add 3 cups
  fresh water to beans and cook over medium heat until tender, about 45
  minutes. Drain beans, reserving cooking liquid. Bring 1/2 cup water to
  boil. Pour over bulgur in bowl. Let stand 30 minutes to soften wheat (the
  water will be absorbed). Heat olive oil in large saucepan. Add red and
  white onions and saute until tender. Add garlic, celery and carrots. Saute
  until glazed. Add chili powder, cumin, cayenne, basil and oregano. Cook
  over low heat until carrots are almost tender. Add squash, zucchini,
  peppers and mushrooms and cook 4 minutes. Stir in bulgur, kidney beans,
  tomatoes and reserved cooking liquid from beans. Cook 30 minutes or until
  vegetables are tender. Mix tomato paste with white wine until smooth then
  stir into vegetable mixture. Season to taste with salt and pepper.

  Makes 6 to 8 servings

  Created by: Gelson's Markets, Southern California.

  (C) 1992 The Los Angeles Times

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