2 tablespoons chile peppers green canned chopped to taste
20 ounce kidney beans undrained canned
1 cup carrots chopped
0.8 cup celery chopped
2 tablespoons chili powder
0.8 teaspoon basil dried
0.3 cup cooking wine dry red
1 tablespoon garlic minced
1 cup bell pepper green chopped
1 tablespoon ground cumin
0.5 teaspoon ground pepper black
2 tablespoons juice of lemon
2 cups mushrooms chopped
0.3 cup olive oil
2 cups onion chopped
0.5 teaspoon pepper sauce hot tabasco® (such as )
0.3 teaspoon pepper flakes red crushed
2 teaspoons salt
2 cups sacremento tomato juice
3 tablespoons tomato paste
2 cups tomatoes chopped
1 tablespoon worcestershire sauce
Equipment
pot
Directions
Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.
