Author Notes
This recipe comes from my fiance's mom. A tasty, vegetarian chili, that really doesn't taste vegetarian. —Carnivore&Vegetarian
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Ingredients
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1/2
Large onion
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2
cloves garlic (diced)
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2 tablespoons
olive oil
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1/4 teaspoon
oregano, basil, cumin
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3 tablespoons
chili powder
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4 cakes
carrots (chopped)
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28 and 14 oz Cans crushed Tomatoes
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1
can kidney beans
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1
zuccini chopped
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1
can black beans
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1 cup
Bulgar
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2 cups
chicken or vegetable stock
Directions
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Heat large stock pot or dutch oven to low-medium.
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Add Onions and garlic and saute for 2 minutes
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Add oregano, basil, cumin and 2 tbsp of chili powder
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Add carrots and zucchini, cook 3 minutes more.
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Stir in tomatoes, beans, bulgar. Bring to boil and then simmer 30+ minutes, until bulgar is cooked/veggies not crispy.
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Add veggie broth to thin out/reach consistency you want. Add remaining chilli powder/other spices to taste (hot sauce etc.)
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