Moosewood Vegetarian Chili(Carol Gifford)

* Exported from MasterCook *

MOOSEWOOD VEGETARIAN CHILI (CAROL GIFFORD)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Vegetarian

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
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!)
1 tb Ground cumin
Salt and pepper
1 d Of cayenne (to taste)
1 c Chopped green peppers
2 c Chopped fresh tomatoes
Juice of 1/2 lemon
3 ts Tomato paste
3 ts Dry red wine
Cheese
Parsley

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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