This is straight up from the Frog Commissary Cookbook, and out print
cookbook from a restaurant/catering company in Phili.  It's one of my
favorite and most used cookbooks!  Get your hands on a copy if you
can!

Vegetarian Chili

1/3 c. olive oil
2 c. onions
several cloves of garlic
3/4 c. celery
1 c. green pepper
1 c. carrots
2 c. fresh mushrooms
2 c. tomatoes

1/4 t. cayenne pepper (not enough but a good place to start)*
1 T. cumin*
3/4 t. basil*
3/4 t. oregano*
2 T. chili powder*
2 t. salt
1/2 t. pepper

2 c. tomato juice or spicy V-8
3/4 c. bulgur wheat
3 15oz cans of beans, drained/rinsed
1/2 t. Tabasco sauce (also not enough)
2 T. lemon juice
3 T. tomato paste
1 T. Worcestershire sauce 
1/4 c. dry red or white wine

sour cream, cheddar cheese, fresh cilantro for toppings
brown rice or corn bread for underneath

1. Chop your veggies
2. Compile the dry spices
3. Lightly saute onions, garlic, celery, pepper, carrots in the oil. 
4. Add dry spices and saute a couple minutes.
5. Add everything else.
6. Bring to a boil. 
7. Reduce heat and simmer 20 minutes uncovered.



*Note, for the dry spices, I'm constantly mixing it up with chili
 powder blends from my local spice shop.  What I've listed is the
 basic pantry staples, but if you are a gourmet spice person, by all
 means, mix your own and go to town with it!