In honor of Vegetarian Awareness Month, here’s a video of Vegetarian Chili. The recipe is from the “Frog Commissary Cookbook” written by Steven Poses, Anne Clark, and Becky Roller. I doubled the ingredients here so I have extra to share and freeze.
This is one of my favorite recipes. I have a lot of family and friends who love this chili very much.
Music credit:
Earth – The Rhythm of Memories
For this video, I doubled these INGREDIENTS
1/4 cup olive oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped red pepper
1 cup chopped carrots
2 tbsp minced garlic
2 cups chopped mushrooms
1/2 tsp crushed red pepper flakes
1 tbsp cumin
1 tsp dried basil
2 tbsp chili powder
1 teaspoon dried oregano
2 tsp salt
1/2 tsp black pepper
2 cups of tomato juice (I used V8)
3/4 cup bulgur wheat
2 cups of chopped tomatoes (I used some cherry tomatoes)
1 can of undrained black beans
1 can of undrained kidney beans
1/2 tsp tabasco sauce
1/4 cup of ketchup
2 tbsp of lemon juice
3 tbsp of tomato paste
1 tbsp of Worcestershire sauce
1/4 cup of dry red or white wine (I used Shiraz)
I got the vegetables all chopped up and ready to go.
I heated the olive oil over medium heat in a big pot.
I added the vegetables along with the spices and cooked these items for about 5 minutes.
Then I added the rest of the ingredients and brought them to a boil.
I covered it and cooked it for 20 minutes. I stirred the pot frequently because the bulgur wheat would get stuck at the bottom.
0:00 Intro
0:09 A Look at the Frog Commissary Cookbook
0:45 A peak at the first page of the Vegetarian Chili recipe in the cookbook
0:52 A peak at the second page of the Vegetarian Chili recipe in the cookbook
1:09 A pan of website that talk about the Frog Commissary’s Vegetarian Chili recipe
2:02 Ingredients prepared
2:39 Magical cooking of the vegetables
4:14 Closing the Frog Commissary Cookbook
4:20 A sneak peak at next week’s episode