MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetarian Chili
 Categories: Chili
      Yield: 8 Servings
 
  2 1/2 c  Dry kidney beans
      1 c  Dry bulghar
      1 c  Tomato juice
      4 cl Garlic; crushed
  1 1/2 c  Onion; chopped
      1 c  Celery; chopped
      1 c  Carrots; chopped
      1 c  Green peppers; chopped
      2 c  Fresh tomatoes; chopped
    1/2    Lemon; juice of
      1 ts Ground cumin; or more to
           -taste
      1 ts Basil
      1 ts Chili powder; or more to
           -taste
           Salt and pepper
      3 tb Tomato paste
      3 tb Dry red wine
      1 ds Cayenne; or more to taste
      3 tb Olive oil for sauté;
           -(approximate)

MMMMM--------------------------GARNISH-------------------------------
           Cheese; grated
           Parsley; chopped
 
  Start beans 4-5 hours early. Several hours to prepare and cook.
  
  Put kidney beans in a saucepan and cover them with 6 c water. Soak 3-4
  hours. Add extra water and 1 ts salt. Cook until tender (about 1
  hour.) Watch the water level, and add more, if necessary.
  
  Heat tomato juice to a boil. Pour over dry bulghar. Cover and let
  stand at least 15 minutes. (It will be crunchy, so it can absorb more
  later.)
  
  Sauté onions and garlic in olive oil. Add carrots, celery, and
  spices. When vegetables are almost done, add peppers. Cook until
  tender.
  
  Combine all ingredients and heat together gently--either in kettle
  over double boiler, or covered, in a moderate oven.
  
  Serve topped with cheese & parsley.
  
  Recipe by Moosewood Cookbook
 
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