Vegetarian Chili The Frog Commissary Cookbook Thanks to Jayne Yield: 1 ¾ quarts ⅓ cup olive oil 2 cups finely chopped onions &190 cup chopped celery 1 cup chopped green peppers 1 cup chopped carrots 1 Tbsp. minced garlic 2 cups chopped mushrooms ¼ cup tsp. red pepper flakes 1 Tbsp. ground cumin ¾ tsp. dried basil 2 Tbsp. chili powder ¾ tsp. dried oregano 2 tsp. salt ½ tsp. pepper 2 cups tomato juice ¾ cup bulgur wheat 2 cups chopped tomatoes 2 cups (1 20-ounce can) undrained kidney beans &189 tsp. Tabasco 2 Tbsp. lemon juice 3 Tbsp. tomato paste 1 Tbsp. Worcestershire sauce ¼ cup dry red or white wine 2 Tbsp. chopped canned green chilies or to taste Have all the ingredients ready. Heat the olive oil in a large skillet. Over high heat, add the onions, celery, green peppers, carrots, garlic, mushrooms, spices, salt, and pepper. Cook, stirring, for 1-2 minutes. Add the remaining ingredients. Bring to a boil, stirring. Reduce the heat and simmer for 20 minutes, uncovered. If too thick, the chili can be thinned with additional tomato juice.

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