Moosewood Vegetarian Chili

Serving Size : 6
Ingredients

for prepare Moosewood Vegetarian Chili

:

Amount	Measure	Ingredient - Preparation Method
2 1/2	c	Raw kidney beans
6	c	+ water
1	t	Salt
1	c	Tomato juice
1	c	Raw bulghar
Olive oil for saute moosewood vegetarian chili
4		Cloves crushed garlic
1 1/2	c	Chopped onion
1	c	Chopped carrots
1	c	Chopped celery
1	t	Basil
1	tb	Chili powder (more? To
taste! moosewood vegetarian chili
1	tb	Ground cumin
Salt and pepper moosewood vegetarian chili
1	d	Of cayenne (to taste)
1	c	Chopped green peppers
2	c	Chopped fresh tomatoes
Juice of 1/2 lemon moosewood vegetarian chili
3	ts	Tomato paste
3	ts	Dry red wine

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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