Vegetarian chili #2

Yield: 8 Servings

Ingredients:

2 1/2 c Kidney beans dried soaked
3 ts Salt
1 c Tomato juice
1 c Bulghur raw
2 tb Olive oil
2 md Onions coarsely chopped
4 md Garlic cloves crushed
3 Celery stalks coarse - chopped
3 Carrots coarsely chopped
4 Tomatoes coarsely chopped
1 tb Lemon juice fresh
2 tb Red chile hot ground
3 tb Red chile mild ground
1 ts Cumin ground
1/2 ts Oregano dried preferably - Mexican
1 ts Basil dried Black pepper freshly ground
1 1/2 Bell pepper(s)

Instructions:

1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans partially covered until tender about 1 hour. Watch the water level and add more if necessary to keep the beans from scorching. 2. Meanwhile place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside. 3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery carrots tomatoes lemon juice and all the spices - including the remaining salt - to the onions and cook covered until the vegetables are nearly tender about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes. 4. Add the kidney beans the water in which they cooked and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat. The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings.