Ingredients

1/3 cup olive oil

2 cups chopped onions

3/4 cup chopped celery

1 cup chopped green bell peppers

1 cup chopped carrots

1 Tbsp. minced garlic

1 cups chopped mushrooms

1/4 tsp. red pepper flakes

1 Tbsp. ground cumin

3/4 tsp dried basil

2 Tbsp. chili powder

3/4 tsp. dried oregano

2 tsp. salt

1/2 tsp. ground black pepper

2 cups tomato juice

3/4 cup bulgur wheat

2 cups chopped tomatoes (or 1 - 2 14oz. cans of diced tomatoes)

2 cups (1 20oz. can) undrained kidney beans

1/2 tsp. Tabasco sauce

2 Tbsp. lemon juice

3 Tbsp. tomato paste (I use a an entire 6oz. can)

1 Tbsp. Worcestershire sauce

1/4 cup dry red or white wine

2 Tbsp. chopped green chillies (I often used canned green chillies), or to taste.

Preparation

Have all the ingredients chopped and ready.

  1. 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.

  2. 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.

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.