Moosewood Vegetarian Chili

Ready in 45 minutes

Try this Moosewood Vegetarian Chili recipe, or contribute your own. "Winter" and "Meatless" are two of the tags cooks chose for Moosewood Vegetarian Chili.

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Ingredients

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2 1/2 cup Kidney beans
6 cup Water
1 teaspoon Salt
1 cup Tomato juice
1 cup Bulgar
Olive oil; to saute
4 clove Garlic; crushed
1 1/2 cup Onion; chopped
1 cup Carrot; chopped
1 cup Celery; chopped
1 teaspoon Basil
1 tablespoon Chili powder; to taste
1 tablespoon Ground cumin
Salt and pepper
1 dash Cayenne; to taste
1 cup Green pepper; chopped
2 cup Tomato; chopped
Juice of 1/2 lemon
3 teaspoon Tomato paste
3 teaspoon Dry Red Wine
Cheese
Parsley

Original recipe makes 6

Servings  

Preparation

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.

Calories Per Serving: 312 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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