{"id":229,"date":"2019-11-13T17:30:13","date_gmt":"2019-11-13T17:30:13","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=229"},"modified":"2026-01-01T18:59:19","modified_gmt":"2026-01-01T18:59:19","slug":"vegetarian-chili","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/vegetarian-chili\/","title":{"rendered":"Vegetarian Chili"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Vegetarian Chili<\/span><\/h2>\n
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This is a really good vegetarian chili recipe. I don't remember where it came from, but I have made it many times, and people always seem to appreciate it, and many have asked for the recipe and made it themselves with success.<\/span>
<\/div>As with any chili recipe, ingredients can be varied to make the chili hotter, milder, chunkier, smoother, whatever.<\/span><\/div>\n
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<\/span>Ingredients<\/span><\/h3>
  • \u2153<\/span> cup<\/span> olive oil<\/span><\/li>
  • 2<\/span> cups<\/span> chopped onions<\/span><\/li>
  • \u00be<\/span> cup<\/span> chopped celery<\/span><\/li>
  • 1<\/span> cup<\/span> chopped green bell peppers<\/span><\/li>
  • 1<\/span> cup<\/span> chopped carrots<\/span><\/li>
  • 1<\/span> Tbsp.<\/span> minced garlic<\/span><\/li>
  • 1<\/span> cups<\/span> chopped mushrooms<\/span><\/li><\/ul><\/div>

    <\/span>Spices:<\/span><\/h4>
    • \u00bc<\/span> tsp.<\/span> red pepper flakes*<\/span> (optional, if reducing spiciness)<\/span><\/li>
    • 1<\/span> Tbsp.<\/span> ground cumin<\/span><\/li>
    • \u00be<\/span> tsp<\/span> dried basil<\/span><\/li>
    • 2<\/span> Tbsp.<\/span> chili powder*<\/span> (1 Tbsp., if reducing spiciness)<\/span><\/li>
    • \u00be<\/span> tsp.<\/span> dried oregano<\/span><\/li>
    • 2<\/span> tsp.<\/span> salt<\/span><\/li>
    • \u00bd<\/span> tsp.<\/span> ground black pepper<\/span><\/li><\/ul><\/div>

      <\/span>Remaining Ingredients:<\/span><\/h4>
      • 2<\/span> cups<\/span> tomato juice<\/span><\/li>
      • \u00be<\/span> cup<\/span> bulgur wheat<\/span><\/li>
      • 2<\/span> cups<\/span> chopped tomatoes<\/span> or 1 – 2 14oz. cans of diced tomatoes<\/span><\/li>
      • 2<\/span> cups (1 20oz. can)<\/span> undrained kidney beans<\/span><\/li>
      • \u00bd<\/span> tsp.<\/span> Tabasco sauce*<\/span> (optional, if reducing spiciness)<\/span><\/li>
      • 2<\/span> Tbsp.<\/span> lemon juice<\/span><\/li>
      • 3<\/span> Tbsp.<\/span> tomato paste<\/span> I use a an entire 6oz. can<\/span><\/li>
      • 1<\/span> Tbsp.<\/span> Worcestershire sauce<\/span><\/li>
      • \u00bc<\/span> cup<\/span> dry red or white wine<\/span><\/li>
      • 2<\/span> Tbsp.<\/span> chopped green chillies*<\/span> I often use canned green chillies, or to taste. (optional, if reducing spiciness)<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Have all the ingredients chopped and ready.<\/div><\/li>
        • Heat the olive oil in a large skillet, dutch oven, or large saucepan. Over high heat, add the onions, celery, green peppers, carrots, garlic, mushrooms, spices, salt, and black pepper. Cook, stirring, for 1 to 2 minutes.<\/div><\/li>
        • Add remaining ingredients. Bring to a boil, stirring. Reduce heat and simmer for 20 minutes, uncovered. If the chili becomes too thick, add additional tomato sauce to suit.<\/div><\/li>
        • To Serve: Turn this chili into a full meal by serving it with cornbread or other kind of bread, and green salad, and perhaps some beer.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
          * The above recipe, as originally written, produces a chili with a fair degree of spiciness. If you wish to cut down on the spiciness, you can follow the instructions for optional ingredients, or reduced amounts, flagged with an asterisk in the ingredients list.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":226,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,143,136,1712],"tags":[],"class_list":["post-229","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-chili","category-entree","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2019\/11\/Vegetarian-Bulgur-Chili-5.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=229"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/229\/revisions"}],"predecessor-version":[{"id":3222,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/229\/revisions\/3222"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/226"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}