Moosewood Vegetarian Chili with Bulgur

From Mollie Katzen’s The New Moosewood Cookbook (Berkely, California: Ten Speed Press, 2000)

This is great because it has beans and bulgur - protein and carbs! Your one-stop shop for energy, strong fingernails, and gas. Serve with cornbread.

Note: Pre-soak beans! 4-8 hours

2 ½ cups dry kidney beans, soaked
1 cup tomato juice1 cup uncooked bulgur wheat
Olive oil2 cups chopped onion6-8 large cloves garlic, minced1 carrot, diced1 celery stalk, diced2 tsp cumin2 tsp basil2 tsp chili powder1 ½ tsp saltBlack pepper and cayenne1 bell pepper, chopped1 14 ½ oz. can tomatoes3 tbsp tomato paste (half tin)

Toppings:
Parsely (minced)Grated cheddar

1. Place soaked beans in a pot, cover with water, and bring to a boil. Partially cover, and simmer until tender (75 min). Watch water level during cooking, adding more if necessary. Strain.
2. Heat tomato juice to boiling. Pour over bulger in a small bowl, cover, and let stand 15 min. Add to beans.
3. Heat olive oil in a medium-skillet. Add onion, garlic, carrot, celery, seasonings. Saute over medium heat for 5 min. Add bell pepper and saute until all the vegetables are tender.
4. Add vegetables, tomatoes, and tomato paste to the beans. Simmer on lowest heat, stir occassionally, for 20-30 min. Taste and adjust seasoning.