Vegetarian Chili#2

3 ts Salt

1 c Tomato juice

1 c Bulghur, raw

2 tb Olive oil

2 md Onions, coarsely chopped

4 md Garlic cloves, crushed

3 Celery stalks, coarse

- chopped 3 Carrots, coarsely chopped

4 Tomatoes, coarsely chopped

1 tb Lemon juice, fresh

2 tb Red chile, hot, ground

3 tb Red chile, mild, ground

1 t Cumin, ground

1/2 ts Oregano, dried, preferably

- Mexican 1 t Basil, dried

Black pepper, freshly ground 1 1/2 Bell pepper(s)

1. Transfer the kidney beans and the water in which

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.

2. Meanwhile, place the tomato juice in another

15 minutes. It should be slightly crunchy. Set aside.

3. Heat the olive oil in a large heavy pot over medium

10 to 15 minutes. Add the bell peppers and continue cooking another

10 minutes.

4. Add the kidney beans, the water in which they