Moosewood Vegetarian Chili
I've made this one for decades, and it is the one I keep going back to. More than one meat-lover has mistaken the bulgur for ground beef.
Yield
6 servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
red kidney beans
raw |
|
| 6 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
tomato juice
|
|
| 1 | cup |
cracked wheat (bulgur)
|
|
| 2 | teaspoons |
olive oil
for saute |
|
| 4 |
garlic cloves
crushed |
*
|
|
| 1 ½ | cups |
onions
chopped |
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | teaspoon |
basil
|
*
|
| 1 | tablespoon |
chili powder
or more to taste |
|
| 1 | tablespoon |
cumin
ground |
|
|
salt and black pepper
|
*
|
||
| 1 | dash |
cayenne pepper
to taste |
*
|
| 1 | cup |
green bell peppers
chopped |
|
| 2 | cups |
tomatoes
fresh, chopped |
|
| ½ |
lemon
juice of |
*
|
|
| 3 | teaspoons |
tomato paste
|
|
| 3 | teaspoons |
red wine
dry |
*
|
| ⅓ | cup |
cheese
|
*
|
| ¼ | cup |
parsley leaves
fresh chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
red kidney beans
raw |
|
| 1.4 | l |
water
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
tomato juice
|
|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 1E+1 | ml |
olive oil
for saute |
|
| 4 | each |
garlic cloves
crushed |
*
|
| 355 | ml |
onions
chopped |
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
celery
chopped |
|
| 5 | ml |
basil
|
*
|
| 15 | ml |
chili powder
or more to taste |
|
| 15 | ml |
cumin
ground |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | dash |
cayenne pepper
to taste |
*
|
| 237 | ml |
green bell peppers
chopped |
|
| 473 | ml |
tomatoes
fresh, chopped |
|
| 0.5 | each |
lemon
juice of |
*
|
| 15 | ml |
tomato paste
|
|
| 15 | ml |
red wine
dry |
*
|
| 79 | ml |
cheese
|
*
|
| 59 | ml |
parsley leaves
fresh chopped |
|
Directions
Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 3 to 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 bulgar. Cover and let stand at least 15 minutes. (It will be crunchy, so it can absorb more later).
Sauté onions and garlic in olive oil. Add carrots, celery and spices.
When vegetables are almost done, add peppers. Cook until tender.
Combine beans, bulgar, sautéd 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.
