Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
This is a great tastingvegetarian chili recipe. Hope you enjoy
it as much as I did!
Ingredients:
2 1/2 c Kidney beans,dried,soaked
3 ts Salt
1 c Tomato juice
1 c Bulghur,raw
2 tb Olive oil
2 Onions,med,coarsely chopped
4 Garlic cloves,medium,crushed
3 Celery stalks,coarse chopped
3 Carrots,coarsely chopped
Directions:
Transfer the kidney beans and the water in which they were soaked to a large
heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat.
Lower the heat and continue boiling the beans, partially covered, until tender,
about 1 hour. Watch the water level and add more, if necessary, to keep the
beans from scorching.
Meanwhile, place the tomato juice in another saucepan
and bring to a boil over medium heat. Remove from the heat immediately and
add the bulghur to the juice. Cover and let stand for 15 minutes. It should
be slightly crunchy. Set aside.
Heat the olive oil in a large heavy pot
over medium heat. Add the onions and garlic and cook until the onions are translucent.
Add the celery, carrots, tomatoes, lemon juice, and all the spices - including
the remaining salt - to the onions and cook, covered, until the vegetables
are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue
cooking another 10 minutes.
Add the kidney beans, the water in which they
cooked, and the bulghur to the vegetables in the large pot. Stir the mixture
thoroughly and simmer for 30 minutes over low heat. The chili may be thick
- add water as necessary and stir occasionally making sure the bulghur does
not stick to the bottom of the pot. Taste and adjust seasonings.
