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2 1/2 c. dried kidney beans, soaked overnight
3 tsp. salt
1 c. tomato juice (or V8)
1 c. raw bulghur
2 T. olive oil
2 onions, coarsely chopped
4 cloves garlic, crushed
3 stalks celery, coarsely chopped
3 carrots, coarsely chopped
3 or 4 tomatoes, coarsely chopped
1 T. fresh lemon juice
2 T. cayenne
3 T. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano or 1/2 T. chopped fresh
1 tsp. dried basil or 1 T. chopped fresh
freshly ground black pepper to taste
1 1/2 green or red bell peppers, cored, seeded, coarsely chopped
Drain kidney beans. Place in large saucepan. Add fresh water to
cover (and then some),add 1 tsp. of the salt and bring to boil over
high heat. Lower heat, simmer until beans are tender but not mushy,
about an hour. Add more water if needed to keep beans from scorching.
Meanwhile, place tomato juice in another saucepan. Bring to boil
over med. heat. Remove from heat, add bulghur. Cover and let
stand at least 15 min. or until ready to add to recipe. It will
be slightly crunchy.
Heat olive oil in large heavy pot over med. heat. Add onions and
garlic, cook until onions are translucent. Add celery, carrots,
tomatoes, lemon juice and all the spices(including remaining salt)
to the onions, cook, covered, until vegetables are nearly tender,
about 10-15 min. Add bell peppers and continue cooking another 10
min.
Add kidney beans and water in which they cooked, add bulghur. Stir
thoroughly. Simmer 30 min. over low heat. If chili is thicker
than desired, add a little water. Stir occasionally to make sure
bulghur doesn't stick to pot.
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VEGETARIAN CHILI