Vegetarian Chili

Vegetarian Chile double recipe (Moosewood)

2 16 oz packages kidney beans, soaked
2 cans v8 juice
2 cups bulgur
2 T olive oil
4 cups chopped onion
16 cloves garlic, minced
4 medium stalks celery, chopped
2 T cumin
4 T dried basil
2 T chili powder (or to taste)
4 t salt
black pepper and cayenne
2 medium bell pepper, chopped
2 or 3 large cans tomatoes
1 can tomato paste
Place soaked beans in dutch oven, cover with water and bring to a boil, cook until tender. Drain off excess water when beans are done.

Heat V8 juice to boiling, add to bulgur, let sit 15 min. Add this to the cooked beans.

Heat olive oil in a skillet and add onion, half the garlic, carrot, celery and seasonings. Saute about 5 min, then add bell pepper and saute all until tender.

Add sauteed vegetables, tomatoes and tomato paste to the beans. Simmer over lowest possible heat for 20 or 30 minutes. After 15 minutes add the remaining garlic.