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Moosewood Vegetarian Chili (carol Gifford)

A home-style Moosewood Vegetarian Chili (carol Gifford) made with Raw Kidney Beans, Water, T Salt, Tomato Juice, and Raw Bulghar Olive Oil For Saute. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 1/2 cup
• 6 cup
• 1
• 1 cup
• 1 cup
• 4 clove
• 1 1/2 cup
• 1 cup
• 1 cup
• 1
• 1 tbsp
• 1 tbsp
• 1
• 1 cup
• 2 cup
• 3 tsp
• 3 tsp

Method (preview)

1. 1

   Put kidney beans in a saucepan and cover them with 6 cups of water.

2. 2

   Soak 3 4 hours.

3. 3

   Add extra water and salt.

4. 4

   Cook until tender (about 1 hour).

5. 5

   Watch the water level, and add more if necessary.

6. 6

   Heat tomato juice to a boil. Pour over raw bulghar.

7. 7

   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.

8. 8

   Add carrots, celery and spices.

9. 9

   When vegetables are almost done, add peppers.

10. 10

    Cook until tender.

11. 11

    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.

12. 12

    Serve topped with cheese & parsley.