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It sounds delicious Kim. Just a reminder to those who are gluten sensitive, bulghur is a form of wheat.
Okay found it. This comes out of a book. Some one gave it to me and had two ingredients crossed off the 1 cup raw bulghar and the 1 cup tomato juice don't know why. Here it is:
2.5 cups raw kidney beans (or kidney beans out of can)
1 cup raw bulghar
1 cup tomato juice
4 cloves crushed garlic
1.5 cups chopped onion
1 cup each chopped:
celery, carrots, and green peppers
2 cups chopped fresh tomatoes
juice of 1/2 of lemon
1 teaspoon ground cumin
1 teaspoon basil
1 to 2 tablespoons of chili powder
salt and pepper to taste
3 tablespoons tomato paste
3 tablespoons dry red wine
dash of cayenne
olive oil for saute about 3 tablespoons
1. If using dry kidney beans put kidney beans in a sauce pan and cover them with 6 cups of water. soak 3 to 4 hours. add extra water and 1 teaspoon salt. cook until tender (about 1 hour). watch the water level and add more if necessary.
2. heat tomato juice to a boil. Pour over raw bulghar. cover and let stand at least 15 minutes.
3. saute onions and garlic in olive oil. add carrots, celery and spices. when vegetables are almost done, add peppers. cook until tender
4. combine all ingredients and heat together gently, either in kettle over double boiler, or covered in a moderate oven. You may serve topped with cheese and parsley.
I have a recipe some where for vegetarian chili. I think I might be making that tomorrow....
Yes, yes, yes, Justin! I'm not fully vegetarian, but I'm eating a lot of them these days.
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