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Moosewood Vegetarian Chili (carol Gifford) Recipe
Serves: 6
Keywords: Chili, Vegetarian, recipe, recipes, Moosewood Vegetarian Chili (carol Gifford) Recipe
Ingredients
2 ½
c
Raw kidney beans
6
c
+ water
1
ts
Salt
1
c
Tomato juice
1
c
Raw bulghar
Olive oil for saute
4
Cloves crushed garlic
1 ½
c
Chopped onion
1
c
Chopped carrots
1
c
Chopped celery
1
ts
Basil
1
tb
Chili powder (more? To taste!)
1
tb
Ground cumin
Salt and pepper
1
ds
Of cayenne (to taste)
1
c
Chopped green peppers
2
c
Chopped fresh tomatoes
Juice of 1/2 lemon
3
ts
Tomato paste
3
ts
Dry red wine
Cheese
Parsley
Directions
- Put kidney beans in a saucepan and cover them with 6 cups of water.
- Soak 3 4 hours.
- Add extra water and salt.
- Cook until tender (about 1 hour).
- Watch the water level, and add more if necessary.
- Heat tomato juice to a boil.
- Pour over raw bulghar.
- Cover and let stand at least 15 minutes. (It will be crunchy, so it can absorb more later. ) Saute onions and garlic in olive oil.
- Add carrots, celery and spices.
- When vegetables are almost done, add peppers.
- Cook until tender.
- Combine beans, bulghar, sauted vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven.
- Serve topped with cheese & parsley.