MOOSEWOOD VEGETARIAN CHILI

      Title: MOOSEWOOD VEGETARIAN CHILI
  Categories: Chili, Vegetarian
       Yield: 6 Servings
  
   2 1/2 c  Raw kidney beans
       6 c  + water
       1 ts Salt
       1 c  Tomato juice
       1 c  Raw bulghar
            Olive oil for saute
       4    Cloves crushed garlic
   1 1/2 c  Chopped onion
       1 c  Chopped carrots
       1 c  Chopped celery
       1 ts Basil
       1 tb Chili powder (more? To
            -taste!)
       1 tb Ground cumin
            Salt and pepper
       1 ds Of cayenne (to taste)
       1 c  Chopped green peppers
       2 c  Chopped fresh tomatoes
            Juice of 1/2 lemon
       3 ts Tomato paste
       3 ts Dry red wine
            Cheese
            Parsley
  
   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 & parsley.
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