Moosewood Vegetarian Chili Carol Gifford
Ingredients| 2 1/2 cup raw kidney beans 6 cup + water 1 tsp salt 1 cup tomato juice 1 cup raw bulghar 1 olive oil for saute 4 cloves crushed garlic 1 1/2 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 1 tsp basil 1 tbsp chili powder (more? to taste!) 1 tbsp ground cumin 1 salt and pepper 1 dash of cayenne (to taste) 1 cup chopped green peppers 2 cup chopped fresh tomatoes 1 juice of 1/2 lemon 3 tsp tomato paste 3 tsp dry red wine 1 cheese 1 parsley |
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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.
Servings:
6
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