Vegetarian Chili#2

* Exported from MasterCook *

VEGETARIAN CHILI #2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Kidney beans, dried, soaked
3 ts Salt
1 c Tomato juice
1 c Bulghur, raw
2 tb Olive oil
2 md Onions, coarsely chopped
4 md Garlic cloves, crushed
3 Celery stalks, coarse
- chopped
3 Carrots, coarsely chopped
4 Tomatoes, coarsely chopped
1 tb Lemon juice, fresh
2 tb Red chile, hot, ground
3 tb Red chile, mild, ground
1 t Cumin, ground
1/2 ts Oregano, dried, preferably
- Mexican
1 t Basil, dried
Black pepper, freshly ground
1 1/2 Bell pepper(s)

1. Transfer the kidney beans and the water in which
they were soaked to a large heavy saucepan. Add 1
teaspoon of the salt and bring to a boil over high
heat. Lower the heat and continue boiling the beans,
partially covered, until tender, about 1 hour. Watch
the water level and add more, if necessary, to keep
the beans from scorching.

2. Meanwhile, place the tomato juice in another
saucepan and bring to a boil over medium heat. Remove
from the heat immediately and add the bulghur to the
juice. Cover and let stand for 15 minutes. It should
be slightly crunchy. Set aside.

3. Heat the olive oil in a large heavy pot over medium
heat. Add the onions and garlic and cook until the
onions are translucent. Add the celery, carrots,
tomatoes, lemon juice, and all the spices - including
the remaining salt - to the onions and cook, covered,
until the vegetables are nearly tender, about 10 to 15
minutes. Add the bell peppers and continue cooking
another 10 minutes.

4. Add the kidney beans, the water in which they
cooked, and the bulghur to the vegetables in the large
pot. Stir the mixture thoroughly and simmer for 30
minutes over low heat. The chili may be thick - add
water as necessary and stir occasionally making sure
the bulghur does not stick to the bottom of the pot.
Taste and adjust seasonings.



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