Vegetarian Chili - kidney beans

Method

• 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.