MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegetarian Chilli
 Categories: Chilli, Beans, Stews, Chilies
      Yield: 8 Servings

  2 1/2 c  Kidney beans; dried, soaked
      3 ts Salt
      1 c  Tomato juice
      1 c  Bulghur; raw
      2 tb Olive oil
      2 md Onions; coarse chopped
      4 cl Garlic; crushed
      3    Celery ribs; coarse chopped
      3    Carrots; coarse chopped
      4    Tomatoes; coarse chopped
      1 tb Fresh lemon juice
      2 tb Hot red chile; ground
      3 tb Mild red chile; ground
      1 ts Ground cumin
    1/2 ts Mexican oregano
      1 ts Dried basil
           Fresh black pepper
  1 1/2    Bell peppers; coarse dice

  Transfer the kidney beans and the water in which they were soaked
  to a large heavy saucepan. Add 1 ts 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 chilli 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.

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