Moosewood chili recipe

I've made this recipe twice this winter and I love it. The best part is the bulgur. And it looks so pretty in my orange pot! Naomi, heather and I made it with the amazing cornbread recipe (even better with blue flour!). With wine from Dad!

Ingredients:
2 1/2 cups kidney beans but I've used all kinds
6 cups water (if the beans are raw- if not use about 24-32 ounces)
1 cup tomato juice
1 cup bulgur
2 teaspoons olive oil
4 garlic cloves
1 1/2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
1 teaspoon basil
1 tablespoon chili powder (I added jalapeno too)
1 tablespoon cumin ground
salt and black pepper, dash cayenne pepper to taste
1 cup green bell pepper
2 cups tomatoes, fresh, chopped
juice from 1/2 lemon
3 teaspoons tomato paste
3 teaspoons dry red wine
1/4 cup parsley leaves

Directions
1. Cook beans
2. Heat tomato juice to a boil. Pour hot tomato juice over raw bulgar.
Cover and let stand at least 15 minutes.
3. Saute onions and garlic in olive oil.
4. Add carrots, celery and spices. Then peppers
5. Combine beans, bulgar, sautéd vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together