Ingredients
- 5 chile (red)
- 4 garlic (cloves)
- 4 tomatoes
- 3 celery stalks
- 3 carrots
- 2 onions
- 1 1/2 bell pepper
- 1 bulghur
- 650 gr kidney beans
- 240 ml tomato juice
- 30 ml olive oil
- 16 ml lemon juice
- 8 gr salt
- 3 gr salt
- 2 gr cumin
- 1 gr oregano
- 1 gr basil
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.
