You are here: Home » Recipes » Vegetarian Chili with Bulgur Vegetarian Chili with Bulgur Recipe by Favorite Recipes Press Yield 4 to 6 servings This vegetarian chili is packed with vegetables, beans and flavor. PrintEmail Ingredients 2 cups finely chopped onions3/4 cup chopped celery1 cup chopped green bell pepper1 cup chopped carrots1 tablespoon minced garlic2 cups chopped mushrooms2 tablespoons chili powder1 tablespoon cumin3/4 teaspoon basil3/4 teaspoon oregano1/4 teaspoon red pepper flakes2 teaspoons salt1/2 teaspoon black pepper1/3 cup olive oil1 (20-ounce) can kidney beans3/4 cup bulgur2 tablespoons chopped green chiles, or to taste2 cups (or more) tomato juice2 cups chopped tomatoes3 tablespoons tomato paste1/2 teaspoon Tabasco sauce2 tablespoons lemon juice1 tablespoon Worcestershire sauce1/4 cup dry red wine or dry white wine Instructions Cook the onions, celery, bell pepper, carrots, garlic, mushrooms, chili powder, cumin, basil, oregano, red pepper flakes, salt and black pepper in the olive oil in a soup pot over high heat for 1 to 2 minutes, stirring constantly. Stir in the undrained kidney beans. Add the bulgur, green chiles, tomato juice, tomatoes, tomato paste, Tabasco sauce, lemon juice, Worcestershire sauce and wine. Bring to a boil, stirring constantly. Reduce the heat. Simmer for 20 minutes. Thin the soup with additional tomato juice if needed. Recipe reprinted with permission from The Junior League of Wheeling’s Wild! Wonderful! (The Junior League of Wheeling, Inc., 2003).