Title: Vegetarian Chili #2
Categories: Vegetable
Yield: 6 Servings

2 1/2 c Raw kidney beans
1 c Raw bulghar
1 c Tomato juice
4 Cloves crushed garlic
1 1/2 c Chopped onion
1 c Chopped celery
1 c Chopped carrots
1 c Chopped green peppers
2 c Chpped; fresh tomatoes
1/2 Lemon; juice of
1 ts Ground cumin
1 ts Basil
1 ts Chili powder; (more to
-taste)
Salt and pepper
3 tb Tomato paste
3 tb Dry red wine
1 ds Cayenne (more to taste)
3 tb Olive oil for saute (about)
-

NOTE: Start beans 4-5 hours early. Several hours to prepare and cook.

1. Put kidney beans in a saucepan and cover them with 6 cups of water.
Soak 3-4 hours. Add extra water and 1 tsp. salt. Cook until tender (about 1
hour) Watch the water level, and add more, if necessary.

2. Heat tomato juice to a boil. Pour over raw bulghar. Cover and let
stand at least 15 min. (It will be crunchy, so it can absorb more later.)

3. Saute' onions and garlic in olive oil. Add carrots, celery and
spices. when vegetables are almost done, add peppers. Cook until tender.

4. Combine all ingredients and heat together gently - either in kettle
over double boiler, or covered in a moderate oven. Served topped with
cheese and parsley. ROBERT F PARZICK

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.