Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Kidney beans,dried,soaked 4 Tomatoes,coarsely chopped
3 ts Salt 1 tb Lemon juice,fresh
1 c Tomato juice 2 tb Red chile,hot,ground
1 c Bulghur,raw 3 tb Red chile,mild,ground
2 tb Olive oil 1 ts Cumin,ground
2 Onions,med,coarsely chopped 1/2 ts Oregano,dried,pref. Mexican
4 Garlic cloves,medium,crushed 1 ts Basil,dried
3 Celery stalks,coarse chopped Black pepper,freshly ground
3 Carrots,coarsely chopped 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.~ 4. 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.~

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