3 tablespoons chili powder (mix different types for added depth of flavor)
1 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1–3 cups tomato juice (Start with 1. Add more at the end to thin, if necessary)
1 1/2 cups water
1 cup bulgar wheat (substitute 1 cup quinoa for gluten free)
1/3 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce* Note for strict vegetarians: some brands of Worcestershire sauce contain anchovies. If you omit the Worcestershire sauce, the chili will still be delicious.
1/2 teaspoon tabasco sauce
2 15-ounce cans undrained red kidney beans
3 tablespoons canned chopped green chiles
yogurt or sour cream
grated cheddar cheese
Have all of the ingredients ready: chopped veggies in one bowl, spices measured out in a small bowl, cans opened.
Heat olive oil over medium heat in a large pot or dutch oven. Add the chopped veggies: onions, mushrooms, carrots, green pepper, celery and garlic, and the spices: cumin, red pepper flakes, basil, oregano, chili powder, salt and pepper Sauté, stirring, for 4-6 minutes, just to soften the veggies a bit and toast the spices a bit. Add the rest of the ingredients, using only 1 cup of the tomato juice to start. Bring to a boil. Lower to a simmer and cook, stirring occasionally, for 20 minutes, uncovered. Add additional tomato juice if you want to thin the chili. Season to taste with salt and fresh pepper. Serve with assorted toppings.
This chili freezes well. See notes below.
Save time by using your food processor to chop the vegetables.
Add a wonderful depth of flavor to the chili by using 2 or 3 different types of chili powder.
Freeze chili in an airtight container. It will last for at least 4 months in the freezer. Defrost before reheating or transfer frozen chili to a large heavy pot with a lid. Add 1/2 cup of water. Bring to a simmer. Cover and simmer over low heat, until defrosted and heated through.
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