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Vegetarian Confetti Chili

Veteran Member
808 posts
Joined: Dec 9, 2005


Posted to Thread #25205 at 3:40 am on Oct 24, 2013

This is a very flexible recipe given to me by a friend.

Heat 1 cup of tomato juice with 1 cup of bulgar wheat to cook for 15 minutes. Set aside to add in later.

Saute 2 Tb. canola oil with 2 cups of chopped onions and 4 large minced garlic cloves. Add 2 medium chopped carrots and 3 medium stalks of celery, chopped.

Add 2 bell peppers (red and yellow or green) and 2 jalapenos. Cook a few more minutes.

Add 2 tsps. ground cumin, 2 tsps. basil, 2 tsps. chili powder, 1/2 tsp salt, and some black pepper.

Add 2 large canes of red kidney beans, 1 large can of black beans and 1 15 oz can of corn. Cook until all veggies are tender. Add in bulgar wheat and several more cloves' worth of garlic. Add 1 15 oz can of diced tomatoes and 3 tbs tomato paste. Add more tomatoes or tomato juice if desired. Simmer very low 30 minutes.

Freezes well.

I like more of everything, and may even add in a 1/2 lb of turkey. I add some Chili Arbol, Chipotle, and Calif chili, plus more beans and tomatoes. This is truly flexible and still tastes good. Can top with avocado, sour cream, cheese... all good.

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