Moosewood vegetarian chili

Yield: 6 Servings

Measure Ingredient
2½ cup Raw kidney beans
6 cups + water
1 teaspoon Salt
1 cup Tomato juice
1 cup Raw bulghar
Olive oil for saute
4 Cloves crushed garlic
1½ cup Chopped onion
1 cup Chopped carrots
1 cup Chopped celery
1 teaspoon Basil
1 tablespoon Chili powder (more? To taste!)
1 tablespoon Ground cumin
Salt and pepper
1 dash Of cayenne (to taste)
1 cup Chopped green peppers
2 cups Chopped fresh tomatoes
Juice of 1/2 lemon
3 teaspoons Tomato paste
3 teaspoons Dry red wine
Cheese
Parsley

Put kidney beans in a saucepan and cover them with 6 cups of water.

Soak 3 4 hours. Add extra water and salt. Cook until tender (about 1 hour). Watch the water level, and add more if necessary.

Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand at least 15 minutes. (It will be crunchy, so it can absorb more later.) Saute onions and garlic in olive oil. Add carrots, celery and spices. When vegetables are almost done, add peppers. Cook until tender. Combine beans, bulghar, sauted vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven.

Serve topped with cheese & parsley.

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