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Title: Moosewood Vegetarian Chili (Carol Gifford)
Categories: Soup Chili
Yield: 6 Servings
| 2 1/2 | c | Raw kidney beans |
| 6 | c | + water |
| 1 | ts | Salt |
| 1 | c | Tomato juice |
| 1 | c | Raw bulghar |
| Olive oil for saute | ||
| 4 | Cloves crushed garlic | |
| 1 1/2 | c | Chopped onion |
| 1 | c | Chopped carrots |
| 1 | c | Chopped celery |
| 1 | ts | Basil |
| 1 | tb | Chili powder (more? To taste!) |
| 1 | tb | Ground cumin |
| Salt and pepper | ||
| 1 | ds | Of cayenne (to taste) |
| 1 | c | Chopped green peppers |
| 2 | c | Chopped fresh tomatoes |
| Juice of 1/2 lemon | ||
| 3 | ts | Tomato paste |
| 3 | ts | 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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