Vegetarain chili even Brad likes! / by Brad Schmidt

On cold winter nights Mom makes lots of soups and I wanted to share her and dad’s current favorite... vegetarian chili! Aka “You cannot believe it doesn’t have meat chili!” Mom says “this how we get dad (Brad) to eat all his vegetables”. Haha!!! I personally love carrots and Sierra still is into her pinecone fetish… I think Mom needs to make us carrot and cone soup, don’t you?!

Enjoy warmth from the Lodge kitchen into your home with a pot of easy to make chili this weekend. Cheers in the new year! Love, Millie

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VEGETARIAN CHILI - Makes about 1 3/4 quarts

This is a recipe from The Frog Commissary cookbook with a few MHL changes.  You will NOT believe there is no meat in this, nor that canned beans are used in this. There are alot of ingredients, but all are kitchen staples so it comes together easily. Note:  This is even better made a day ahead, but if you do so you will need to add another 1 to 2 c of tomato juice* as the wheat drinks up some of the liquid overnight.  


INGREDIENTS:

1/3 c olive oil

2 c finely chopped onion

3/4 c chopped celery                 

1 c chopped green peppers

1 c chopped carrots 

4 cloves minced garlic

2 c chopped mushrooms

1/4 tsp red pepper flakes (or more to taste) 

1 Tbsp ground cumin

3/4 tsp dried basil

2 Tbspchili powder

3/4 tsp dried oregano

2 tsp salt

1/2 tsp pepper

2 c tomato juice* 

3/4 c bulger wheat

2 c chopped tomatoes

2 -14.5oz cans  undrained kidney beans (When we make this at the Lodge we are doubling or tripling the recipe so we prefer to use a variety such as kidney and white cannellini, navy and/or  butter beans) 

1/2 tsp tabasco

2 Tbsp lemon juice

3 Tbsp tomato paste

1 Tbsp Worcestershire sauce

1/2 c dry red or white wine

1 - 4oz can chopped canned green chilies 


PREPARATION:

* Have all ingredients ready.  

* Heat olive oil in a large skillet (or dutch oven). Over high heat add the onions, celery, green peppers, carrots, garlic mushrooms, spices, salt and pepper.  

* Cook, stirring for 5-8 minutes.  Add the remaining ingredients.  Bring to a boil, stirring.

* Reduce the heat and simmer 20-40 minutes, uncovered.

* If too thick, the chili can be thinned with additional tomato juice. 

Serve with sour cream, green onions and grated cheese.