Hearty Chili

• 2 1/2 c. raw kidney beans
• 6 c. water
• 1 c. bulghur
• 4 cloves garlic
• 2 c. onions, chopped
• 1 c. celery, chopped
• 1 c. carrots, diced
• 1 c. green pepper, chopped
• 3 c. tomatoes, chopped
• 1/3 c. tomato paste
• 1/2 lemon, squeezed
• 2 Tbsp. chili powder or to taste
• 1 tsp. cumin
• 1 tsp. dried basil
• salt and pepper to taste
• 1/2 tsp. cayenne or to taste

1. Cook beans in 6 cups salted water for 1 to 2 hours or until tender.
2. Then drain and set aside.
3. Put onions, garlic, carrots, celery and green pepper in a saucepan with small amount of water. Bring to a boil and simmer for 15 minutes.
4. Add bulghur, tomatoes, tomato paste, lemon juice and spices.
5. Combine with beans.
6. Heat gently in double boiler or in warm oven.
7. Garnish with parsley.

kidney beans, water, bulghur, garlic, onions, celery, carrots, green pepper, tomatoes, tomato paste, lemon, chili powder, cumin, basil, salt, cayenne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871047 (may not work)