2 1/2 c kidney beans, dried, soaked
3 t salt
1 c tomato juice
1 c bulghur, raw
2 T olive oil
2 onions, med, coarsely chopped
4 garlic cloves, medium, crushed
3 celery stalks, coarse chopped
3 carrots, coarsely chopped
4 tomatoes, coarsely chopped
1 T lemon juice, fresh
2 T red chile, hot, ground
3 T red chile, mild, ground
1 t cumin, ground
1/2 t oregano, dried, pref. mexican
1 t basil, dried
1 black pepper, freshly ground
1 1/2 bell pepper(s)
1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan.
Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.
2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.
3. Heat the olive oil in a large heavy pot over medium heat.
Add the onions and garlic and cook until the onions are translucent.
Add the celery, carrots, tomatoes, lemon juice, and all the spices including the remaining salt to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes.
Add the bell peppers and continue cooking another 10 minutes.
Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot.
Stir the mixture thoroughly and simmer for
30 minutes over low heat. The chili may be thick add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings.