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Moosewood Vegetarian Chili

  • 6servings
  • 75minutes
  • 251calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups kidney beans raw

  2. 6 cups water

  3. 1 teaspoon salt

  4. 1 cup tomato juice

  5. 1 cup bulgur

  6. 2 teaspoons olive oil for saute

  7. 4 each garlic cloves crushed

  8. 1 1/2 cups onion chopped

  9. 1 cup carrots chopped

  10. 1 cup celery chopped

  11. 1 teaspoon basil

  12. 1 tablespoon chili powder or more to taste

  13. 1 tablespoon cumin ground

  14. 1 x salt and black pepper

  15. 1 dash cayenne pepper to taste

  16. 1 cup green bell pepper chopped

  17. 2 cups tomatoes fresh, chopped

  18. 1/2 each lemon juice of

  19. 3 teaspoons tomato paste

  20. 3 teaspoons red wine dry

  21. 1/3 cup cheese

  22. 1/4 cup parsley leaves fresh chopped

Instructions Jump to Ingredients ↑

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

  2. Soak 3-4 hours.

  3. Add extra water and salt. Cook until tender (about 1 hour).

  4. Watch the water level, and add more if necessary.

  5. Heat tomato juice to a boil.

  6. Pour over raw bulgar.

  7. Cover and let stand at least 15 minutes.

  8. (It will be crunchy, so it can absorb more later).

  9. Saute onions and garlic in olive oil.

  10. Add carrots, celery and spices.

  11. When vegetables are almost done, add peppers.

  12. Cook until tender.

  13. Combine beans, bulgar, sautéd vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven .

  14. Serve topped with cheese and parsley.

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