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My Favorite Vegetarian Chili

Panning The Globe, adapted from The Frog Commissary Cookbook
  • 52 minutes
  • Serves 8

INGREDIENTS

1 tsp

Basil, dried

1 1/2 cups

Carrots

1 cup

Celery

2 tbsp

Garlic

3 tbsp

Green chiles, canned

1 1/2 cups

Green pepper

3 cups

Mushrooms

1 tsp

Oregano, dried

1 28 ounce can

Tomatoes

2 15 ounce cans

Undrained red kidney beans

1

Veggies

3 cups

Yellow onions

1 6 ounce can

Tomato paste

3 tbsp

Lemon juice, fresh

1/2 tsp

Tabasco sauce

1 cup

Bulgar wheat

1/2 tsp

Black pepper, fresh ground

3 tbsp

Chili powder

1 tbsp

Kosher salt

1/2 tsp

Red pepper flakes

1

Spices

1/3 cup

Olive oil

1 1/3 tbsp

Cumin, ground

1 cup

Tomato juice

1

Yogurt or sour cream

1/3 cup

White wine, dry

1 1/2 cups

Water

Suggested Garnishes