Title: Tomato Cafe's Vegetarian Chili
Categories: Chili Ethnic Vegetarian
Yield: 8 Servings

1 1/2	c	Dried red kidney beans
4	c	Cold water
3/4	c	Bulgur wheat
1 1/2	c	Boiling water
2	tb	Vegetable oil
3	lg	Cloves garlic, minced
1	lg	Onion, chopped
1	c	Sliced celery, 1/2 thick
1	c	Sliced carrots, 1/2 thick
1	c	Butternut squash,in 1 cubes
1	c	Eggplant, in 1 cubes
1	c	Fresh mushrooms, halved
1		Red, yellow, green bell
1		Pepper, in 1 squares
1	lg	Green zucchini, halved
1		Lengthwise, cut in 1/2
1		Slices
1/2	ts	Tobasco sauce
3	tb	Chili powder
2	tb	Ground cumin
1/4	c	Each chopped fresh basil,
1		Dill, oregano or 1 t dried
1		To 2 jalapenos, minced
1		Salt & pepper
1/4	ts	Dried red pepper flakes
56	oz	Italian plum tomatoes,
1		Chopped, with juice
3	c	V-8 vegetable juice
2	oz	Tomato paste
1	c	Corn kernels (fresh, frozen,
1		Thawed)
1/2	c	Grated sharp cheddar and
1		Monterey jack cheeses, mixed
1		Sliced red onion

Cover the beans with cold water. Bring to a boil and simmer 45 minutes until tender. Strain, saving the liquid. Set both aside.

Soak the bulgur in the boiling water 5 minutes, until the liquid is absorbed. Set aside.

In a large stock pot, heat the oil and saute the garlic, onion, celery, carrots, butternut squash and eggplant until the vegetables are crisp-tender, about 15 minutes.

Add the remaining vegetables, Tobasco, spices, herbs and flavorings and saute for 5 minutes. Add the tomatoes with juice, V-8, beans and bean liquid and simmer uncovered over medium heat about 30 minutes, until the vegetables are still slightly crunchy. Add the soaked bulgur and corn. Taste for seasonings. Cool and chill overnight until ready to serve. Make at least a day ahead.

To serve, reheat uncovered until hot. Serve in bowls. Top each serving with grated cheeses and sliced red onions.

Freezes well.

Source: "Taste of Vancouver" from Tomato's Restaurant Submitted by: Shirley Goos

Recipe courtesy of: Shirley Goos, 04 Apr 93 09:55:00 Submitted By LAWRENCE KELLIE On 01-21-95 (1713)

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