Recipe: Gelson’s Vegetable Chili

1/2 cup dry kidney beans

1/4 cup bulgur

1/2 cup olive oil

1 small red onion, cubed

1 small sweet white onion, cubed

1 1/2 tablespoons minced garlic

1/2 cup cubed celery

1/2 cup cubed carrots

2 tablespoons chili powder

2 tablespoons cumin

1/2 teaspoon cayenne pepper

4 teaspoons chopped fresh basil

1 tablespoon chopped fresh oregano

1 yellow squash, cubed

1 zucchini, cubed

1 green pepper, cubed

1 sweet red pepper, cubed

1 cup mushrooms

1/2 cup cubed tomatoes

1/2 cup tomato paste

3/4 cup white wine

Salt, pepper

Soak beans in cold water to cover overnight. Drain. Add 3 cups fresh water to beans and cook over medium heat until tender, about 45 minutes. Drain, reserving cooking liquid.

Bring 1/2 cup water to boil. Pour over bulgur in bowl. Let stand 30 minutes to soften wheat (water will be absorbed).

Heat olive oil in large saucepan. Add red and sweet onions. Saute until tender. Add garlic, celery and carrots. Saute until glazed. Add chili powder, cumin, cayenne, basil and oregano. Cook over low heat until carrots are almost tender.

Add squash, zucchini, green and red peppers and mushrooms. Cook 4 minutes. Add bulgur, kidney beans, tomatoes and reserved liquid from cooking beans. Cook 30 minutes or until vegetables are tender. Mix tomato paste with white wine until smooth. Stir into vegetable mixture. Season to taste with salt and pepper. Makes 8 servings.