This chili is a little hot and takes a little time to chop all of those base vegetables. However, it is thick, filling, and loaded with fiber. I think bulgar does that for lentil soups and vegetarian soups, that just can't really be achieved otherwise. I followed the recipe, except I didn't have mushrooms. So, I added a can of Trader Joe brand drained organic pinto beans along with the similar brand Kidney beans. I actually made this because I was getting low on vegetables in the house, but had plenty of celery, carrots, onions, and canned tomato and bean products. For the 2 cups of diced tomatoes, I used 1 can of no-sodium petite diced tomatoes. I had a cheat sheet on my fridge, for subtitutions, and did half water half tomato sauce in a can for the pre-made tomato juice. I also used sirachi hot sauce, for the hot sauce, as it was all I had and I left out the 2 Tblsp. of green chilis as it was plenty hot. When it was done, I tasted it and felt like it needed another ingredient. I added 1 cup of defrosted frozen roasted corn, Trader Joes brand. For garnish I did finely grated hot pepper cheese and some Trader Joe brand oyster crackers. That worked well. I would suggest this chili to vegetarians. ty
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This chili is a little hot and takes a little time to chop all of those base vegetables....