*  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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