INGREDIENTS

  • 1/3 cup olive oil
  • chopped veggies
  • 3 cups chopped yellow onions (1 1/2 – 2 large)
  • 3 cups chopped mushrooms (15-16 ounces)
  • 1 1/2 cups chopped carrots (4-5 medium)
  • 1 1/2 cups chopped green pepper (1 large)
  • 1 cup chopped celery
  • 2 tablespoons chopped garlic
  • spices
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 tablespoons chili powder (mix different types for added depth of flavor)
  • 1 tablespoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • Other ingredients
  • 1 28-ounce can crushed tomatoes
  • 1 6-ounce can tomato paste
  • 1-3 cups tomato juice (Start with 1. Add more at the end to thin, if necessary)
  • 1 1/2 cups water
  • 1 cup bulgar wheat (substitute 1 cup quinoa for gluten free)
  • 1/3 cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon worcestershire sauce* Note for strict vegetarians: some brands of Worcestershire sauce contain anchovies. If you omit the Worcestershire sauce, the chili will still be delicious.
  • 1/2 teaspoon tabasco sauce
  • 2 15-ounce cans undrained red kidney beans
  • 3 tablespoons canned chopped green chiles
  • Suggested Garnishes
  • yogurt or sour cream, chopped scallions, grated cheddar cheese, chopped cilantro, cubed avocado

INSTRUCTIONS

  1. Have all of the ingredients ready: chopped veggies in one bowl, spices measured out in a small bowl, cans opened.
  2. Heat olive oil over medium heat in a large pot or dutch oven. Add chopped veggies and spices. Sauté, stirring, for 2 minutes. Add the rest of the ingredients, using only 1 cup of the tomato juice. Bring to a boil. Lower to a simmer and cook, stirring occasionally, for 20 minutes, uncovered. Add additional tomato juice if you want to thin the chili. Season to taste with salt and fresh pepper. Serve with assorted toppings.
  3. Note: Chili freezes well