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We share recipes and ask and answer questions from “How do you feed your family at night when you don’t walk in the door until 5:30 and you have a soccer game at 6 and piano lessons at 6:15 ... on opposite ends of town?” to “What’s your Thanksgiving menu this year?” to “Remember that punch you made at Christmas? What was the recipe?” So come on in to our virtual dinner group, pour yourself a glass of wine, and let’s start cooking together.
Yes later tonight when I get home:)
ReplyDeleteVeggie Chili
ReplyDelete¾ C bulgur wheat
2 ½ C V-8 juice
1/3 C olive oil
2 C chopped onion
¾ C chopped celery
1 C chopped carrot
1 C green pepper
1 T minced garlic
2 C chopped fresh mushrooms
1t crushed red pepper
¼ t cumin (I love it so I use more)
¾ t basil
¾ t oregano
2T chili powder
½ t black pepper
2 T lemon juice
3T tomato paste
1 T Worcestershire sauce
2 C ½ plum tomatoes with juice
15 oz can Kidney beans, drained
15 oz can white (Cannellini or great northern) beans, drained
15 oz can Garbanzo beans, drained
½ t hot pepper sauce
¼ C dry red wine
12 ounces porter or stout
3T chopped canned green chilies
1T chopped jalapeno peppers
Combine bulgur wheat and V-8, let soak while preparing other ingredients. Chop veggies, food processor, works great, have spices ready. In large, heavy pan heat oil, over high heat add onion, celery, carrots, green pepper, garlic and mushrooms. Cook and stir 1-2 minutes, then add dry spices cook 1 minute more. Add bulgur wheat with juice and all remaining ingredients. Bring to boil, stirring. Reduce to simmer and cook 30 minutes, uncovered.
Makes 8-10 servings. Only 150 calories per cup.
Freezes well!