Carol's Moosewood Vegetarian Chili
Carol's Moosewood Vegetarian Chili recipe
Yield
4 servingsPrep
30 minCook
Ready
Ingredients
| 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)
raw |
|
|
olive oil
for saute |
*
|
||
| 4 | each |
garlic cloves
crushed |
|
| 1 ½ | cups |
onions
chopped |
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | teaspoon |
basil
|
*
|
| 1 | tablespoon |
chili powder
|
|
| 1 | tablespoon |
cumin
ground |
|
|
black pepper
to taste |
*
|
||
| 1 | dash |
cayenne pepper
to taste |
*
|
| 1 | cup |
green bell peppers
chopped |
|
| 2 | cups |
tomatoes
fresh, chopped |
|
| ½ | each |
lemon
juice of |
|
|
lemon juice
of half a lemon |
*
|
||
| 3 | teaspoons |
tomato paste
|
|
| 3 | teaspoons |
red wine
dry |
*
|
|
cheese
|
*
|
||
|
parsley leaves
|
*
|
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)
raw |
|
| 1 | x |
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
|
|
| 15 | ml |
cumin
ground |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | dash |
cayenne pepper
to taste |
*
|
| 237 | ml |
green bell peppers
chopped |
|
| 473 | ml |
tomatoes
fresh, chopped |
|
| 0.5 | each |
lemon
juice of |
|
| 1 | x |
lemon juice
of half a lemon |
*
|
| 15 | ml |
tomato paste
|
|
| 15 | ml |
red wine
dry |
*
|
| 1 | x |
cheese
|
*
|
| 1 | x |
parsley leaves
|
*
|
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.
