Vegetarian Chili

From The New Moosewood Cookbook
Preparation time: 1.75 hours
Serves 6

This has been one of my favourite recipes since Sarah introduced me to it months ago. Though this recipe claims that the bulgur will provide a "ground-beef-like texture" I didn't believe this claim until I tried it. Sure enough, it does!
I like to make some alterations to the original version shown below. As Sarah once said: "There just aren't enough recipes that call for lima beans." And since, to the horror of my lima bean-hating mother, it turns out I actually agree with Sarah I like to cut back on the kidney beans and add in some lima beans for good measure. Last night I was out of these so I threw in a can (yes a CAN) of mixed beans and also one of black eyed peas. Also add the juice of one lemon to the recipe right at the end. It infuses it with zesty goodness! It turned out well enough that I took a sample in to work today for my boss to try. Result? Success! The photo? Not so much... Sorry!

2.5 cups dry kidney beans, soaked
1 cup tomato juice
1 cup uncooked bulgur wheat
2 Tbs. olive oil
2 cups chopped onion
6 to 8 large cloves garlic, minced
1 medium carrot, diced
1 medium stalk celery, diced
2 tsp. cumin
2 tsp. basil
2 tsp. chili powder (more, to taste)
1.5 tsp. salt (more, to taste)
black pepper and cayenne, to taste
1 medium bell pepper, chopped
1 14.5-oz. can tomatoes
3 Tbs. tomato paste (half a small can)
Optional toppings (but highly recommended by Cari!):
finely minced parsley (or cilantro)
grated cheese

1. Place the soaked beans in a Dutch oven or kettle, cover with water, and bring to a boil. Partially cover, turn heat down to a simmer, and cook until tender (about 1.25 hours) Watch the water level during cooking, adding more if necessary. Drain off any excess water when the beans are done.

2. Heat the tomato juice to boiling. Add it to the bulgur in a small bowl, cover and let stand 15 minutes. Add this to the cooked beans.

3. Head the olive oil in a medium-sized skillet. Add onion, halt the garlin, carrot, celery, and seasonings. Saute over medium heat about 5 minutes, add bell pepper, and saute until all the vegetables are tender.

4. Add the sauteed vegetables, tomatoes (au jus), and tomato paste to the beans. Simmer over lowest possible head, stirring occasionally, for 20 to 30 minutes or longer. After about 15 minutes, add remaining garlic. Taste to adjust seasonings, and serve hot, topped with parsley and/or cheese.