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VEGETARIAN CHILI
Serves 4
1/4 cup bulgur
2 1/2 cups boiling water (or more)
1/4
cup olive oil
1/2 cup chopped celery
2 small onions, chopped
1/2
cup chopped carrots
1 1/2 tablespoons minced garlic
2 tablespoons
tomato paste
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/4 teaspoon cayenne pepper
3/4 cup dry white wine
2 red peppers,
seeded and chopped
2 zucchini, chopped
1/2 cup canned chopped tomatoes
1/2 cup garbanzo beans, well drained
1/2 cup kidney beans, well drained
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Pour 1/2 cup boiling water over bulgur in a bowl. Cover and let stand
until softened, about 15 minutes.
Heat oil in heavy large saucepan over
medium-high heat. Add onions, celery, carrots and garlic and sauté until
tender.
Add tomato paste, chili powder, cumin and cayenne pepper and stir
until spices are fragrant.
Add wine and 2 cups of water. Bring to boil. Add
peppers, zucchini and tomatoes to saucepan.
Reduce heat and simmer until
all vegetables are tender, stirring occasionally.
Add bulgur, garbanzo and
kidney beans, basil and oregano to chili. Simmer until chili is thick, stirring
frequently. Season to taste with salt and pepper.
