Moosewood Vegetarian Chili

Ingredients

• 2 1/2 cups raw red kidney beans
• 6 cups water
• 1 tsp salt
• 1 cup tomato juice
• 1 cup cracked wheat (bulgar)
• 2 tsp olive oil
• 4 garlic cloves, crushed
• 1 1/2 cups onions, chopped 
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 tsp basil
• 1 tbsp chili powder
• 1 tbsp ground cumin
• cayenne pepper to taste
• 1 cup green bell peppers, chopped
• 2 cups tomatoes, fresh, chopped 
• juice from 1/2 lemon
• 3 tsp tomato paste
• 3 tsp red wine, dry
• 1/3 cup cheese
• 1/4 cup parsley leaves, freshly chopped

Directions

1. Put kidney beans in a saucepan and cover them with 6 cups of water. Soak for 3-4 hours.
2. Add extra water & salt, cook until tender (about 1 hour). Watch the water level, add more if necessary.
3. Heat tomato juice to a boil.
4. Pour over raw bulgar. 
5. Cover and let stand for 15 minutes.
6. Sauté onions and garlic in olive oil.
7. Add carrots, celery, and spices. 
8. When vegetables are almost done, add peppers. 
9. Cook until tender. 
10. 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.
11. Serve topped with cheese and parsley.