Moosewood Vegetarian Chili

Course : Chili
Serves: 6
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2 1/2 cup Raw kidney beans
6 cup water
1 teaspoon Salt
1 cup Tomato juice
1 cup Raw bulghar
2 tablespoons Olive oil for saute
4 Cloves garlic crushed
1 1/2 cup Chopped onion
1 cup Chopped carrots
1 cup Chopped celery
1 teaspoon Basil
1 tablespoons Chili powder (more? To taste!)
1 tablespoons Ground cumin
1 tablespoons Salt and pepper
1 dash cayenne (to taste)
1 cup Chopped green peppers
2 cup Chopped fresh tomatoes
1 tablespoons lemon juice
3 teaspoon Tomato paste
3 teaspoon Dry red wine
1 cup Cheese
1/4 cup Parsley

Preparation / Directions:

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 and parsley.

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