VEGETARIAN CHILI  (from the Frog Commissary Cookbook)

[Note:  Although the recipe calls for red kidney beans, I've made it
successfully with white chili beans (cannelloni) and, believe it or not, with
chick peas.  Also, it is absolutely necessary that you have all ingredients
ready before you start.  I usually put the onions, celery, green peppers,
carrots, garlic, mushrooms, spices, salt and pepper together in a large bowl
so they can be simultaneously dumped into the olive oil, as it is cooking
them together over high heat for only 1-2 minutes that really brings out the
flavors.  I cook this in a 5-quart pot, not a skillet, but if you have a big
skillet, go ahead.  Also, instead of 2 cups tomato juice and 2 cups chopped
tomatoes, I use a whole can of Italian plum tomatoes with their juice.  And
finally, don't be intimidated by the long list of ingredients.  You probably
have most of them in the house right now!]

1/3 cup olive oil
2 cups finely chopped onions
3/4 cup chopped celery
1 cup chopped green peppers
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
1/4 teaspoon red pepper flakes
1 tablespoon ground cumin
3/4 teaspoon dried basil
2 tablespoons chili powder
3/4 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon pepper
2 cups tomato juice
3/4 cup bulgur wheat
2 cups chopped tomatoes
2 cups (1 20-ounce can) undrained kidney beans
1/2 teaspoon Tabasco
2 tablespoons lemon juice
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 cup dry red or white wine
2 tablespoons 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.