VEGETARIAN CHILI

By JanV

An excellent meatless chili!

Ingredients

• 2 1/2 cups raw kidney beans
• 1 cup raw bulgur
• 1 cup tomato juice
• 4 cloves crushed garlic
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped green peppers
• 2 cups chopped, fresh tomatoes
• Juice of 1/2 lemon
• 1 tsp. ground cumin
• 1 tsp. basil
• 1 tsp. chili powder
• salt & pepper
• 3 Tbsp. tomato paste
• 3 Tbsp. dry red wine
• dash of caye
• olive oil for saute (about 3 Tbsp.)

Details

Servings 6

Preparation

Step 1

Put kidney beans in a saucepan and cover them with 6 cups water. Soak 3-4 hours. Add extra water & 1 tsp. 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 bulgur. Cover and let stand at least 15 minutes. Saute onions and garlic in olive oil. Add carrots, celery and spices. When vegetables are almost done, add peppers. Cook until tender. Combine all ingredients and heat together gently. Serve topped with cheese and parsley.

Note: 2-3 cans of kidney beans may be used instead of cooking raw kidney beans to shorten prep time.