Vegetarian Chili

6-8 servings
Start beans 4-5 hours early.
Several hours to prepare and cook.

2 1/2 Cups raw kidney beans
1  Cup raw bulghar
1  Cup tomato juice
4  cloves crushed garlic
1 1/2  Cups chopped onion
1  Cup each, chopped:
	celery
	carrots
	green peppers
2  Cups chopped, fresh tomatoes
juice of 1/2 lemon
1  tsp. ground cumin    (tsp = teaspoon, Tbs = Tablespoon)
1  tsp. basil
1  tsp. chili powder (more, to taste)
salt and pepper
3  Tbs. tomato paste
3  Tbs. dry red wine
dash of cayenne (more, to taste)
olive oil for saute (about 3 Tbs.)

1. Put kidney beans in a sauce pan and cover them with 6 cups of
water.  Soak 3-4 hours.  Add extra water and 1 tsp. 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.  (It will be crunchy so it can absorb
more later.)

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.

Serve topped with cheese and parsley.