Title: Chili Bean Casserole
Categories: Vegetarian Bean Casserole Chili
Yield: 4 Servings

1/2	lb	Uncooked red kidney beans
2	pt	Water
1	tb	Olive oil
1	lg	Onion, finely chopped
1		Garlic clove, pressed
1/2	lb	Mixed vegetables*
1/2	ts	Basil
1/2	ts	Cumin
1/4	ts	Cayenne pepper
1	tb	Chili powder
14	oz	Tomatoes, chopped finely+
2	tb	Tomato paste
3	tb	Red wine++
2	oz	Bulgur wheat+++
1 1/2	pt	Stock
2	tb	Lemon juice
		Salt & pepper

Soak beans. Drain & rinse well. Bring to boil in fresh water & boil fast for 10 minutes. Reduce heat & cook for 40 minutes, depending upon the freshness of the beans. Older beans will take longer to cook. Drain, reserving the liquid for stock later.

Heat the olive oil in a large pot, gently fry the onion & garlic for a few minutes. Add the chopped vegetables, cooked beans, basil & spices. Stir well & cook for 5 minutes. Add the tomatoes, tomato paste, bulgur wheat & 1 pint of the stock. Bring to a boil, cover the pot, reduce heat & simmer gently for 30 minutes. Add the lemon juice & the rest of the seasonings. Add more stock if necessary. Cook for a further 20 minutes. Serve.

* Use a mixture of carrots, bell peppers, celery

+ Either fresh or canned tomatoes will work

++ You can omit the wine or substitute with a little tomato juice or extra stock

+++ If you can't get bulgur wheat, try using brown rice

Adapted from Sarah Brown, "Vegetarian Kitchen"

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