Vegetarian Chili

From The Pleasures of Cooking Magazine, May/June 1982

1 1/4 cups red kidney beans
1 can Italian peeled tomatoes
1/2 cup raw bulgur (also know as borghul - cracked wheat)
2 cloves garlic, peeled
1 small onion, peeled and quartered
1 celery rib, cut into 1-inch pieces
1 medium carrot, peeled and cut into 1-inch pieces
1 small green pepper (capsicum), cored, quartered, seeds and ribs removed
2 Tablespoons vegetable oil
2 Tablespoons chopped parsley
2 Tablespoons dry red wine
1 Tablespoon tomato paste
1 Tablespoon fresh lemon juice
1 teaspoon chili powder
1/2 teaspoon cumin
3 drops Tabasco sauce
1/2 cup shredded cheddar cheese
salt and pepper to taste

Prepare the kidney beans in advance. Soak the beans in 3 cups of water for 3 hours, then add another cup of water, bring to the boil, then cook over low heat for an hour. Or bake the beans at 400F or 200C in 4 cups of water until tender, between 1 and 3 hours, but remember to check the water does not evaporate and the beans burn.

Strain the liquid from the canned tomatoes into a small saucepan and bring to a boil. Add the bulgur and set aside, off the heat, for at least 15 minutes. The bulgur should soak up the tomato juice.

With the food processor running, drop in the garlic and mince. Add the onion, and pulse the machine until the onions are coarsely chopped. Set aside.

Process the celery, carrot and green pepper in the same way, until all are coarsely chopped. Set aside.

Use the machine to puree the tomatoes.

Heat the oil in a large skillet over moderate heat. Add the garlic and onion mixture and cook, stirring, until the onion is tender, about 3 minutes. Add the chopped vegetables, pureed tomatoes, half the chopped parsley, the red wine, tomato paste, lemon juice, chili powder, cumin, Tabasco and any salt and pepper. Cook for another 5 minutes.

Stir the vegetable mixture and soaked bulgur into the undrained kidney beans and reheat if necessary. Sprinkle the cheese and remaining parsley over the top and serve.