Moosewood vegetarian chili Recipe

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Moosewood vegetarian chili

Artist:	_	Yield:	6
Categories:	Chili, Herbs & Spices, Soups & Stews, Vegetarian	Rating:	0
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Ingredients:

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

Procedures:

1	Put kidney beans in a saucepan and cover them with 6 cups of water.
2	Soak 3 4 hours.
3	Add extra water and salt.
4	Cook until tender (about 1 hour).
5	Watch the water level, and add more if necessary.
6	Heat tomato juice to a boil.
7	Pour over raw bulghar.
8	Cover and let stand at least 15 minutes.
9	(it will be crunchy, so it can absorb more later).
10	Saute onions and garlic in olive oil.
11	Add carrots, celery and spices.
12	When vegetables are almost done, add peppers.
13	Cook until tender.
14	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.
15	Serve topped with cheese & parsley.