Carol's Moosewood Vegetarian Chili

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 bulghar.

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 if desired.

Note: Mushroom or other fresh vegetables can be always added as well.