Moosewood vegetarian chili (carol gifford)

2 1/2   c            Raw kidney beans
   6       c            + water
   1       t            Salt
   1       c            Tomato juice
   1       c            Raw bulghar
                        olive oil for saute
   4                    Cloves crushed garlic
   1 1/2   c            Chopped onion
   1       c            Chopped carrots
   1       c            Chopped celery
   1       t            basil
   1       tb           Chili powder (more? To
                        -taste!)
   1       tb           Ground cumin
                        Salt and pepper
   1       d            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

  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.