Vegetarian chilli recipes to cook

2 1/2 c Kidney beans,dried,soaked
4 Tomatoes,coarsely chopped
3 ts Salt
1 tb Lemon juice,fresh
1 c Tomato juice
2 tb Red chile,hot,ground
1 c Bulghur,raw
3 tb Red chile,mild,ground
2 tb Olive oil
1 ts Cumin,ground
2 Onions,med,coarsely chopped
1/2 ts Oregano,dried,pref. Mexican
4 Garlic cloves,medium,crushed
1 ts Basil,dried
3 Celery stalks,coarse chopped
Black pepper,freshly ground
3 Carrots,coarsely chopped 1
1/2 Bell pepper(s)

Method
1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.~

2. Meanwhile, place the tomato Juice in another Saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.~

3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and Garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the Vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes.~

4. Add the kidney beans, the water in which they cooked, and the 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.~

Sweet Potatoes with Black Bean Chili

4 medium sweet potatoes
2 tablespoons vegetable oil
1 small green pepper -- chopped
1 15 oz.can black beans w/chili spices (or add)* -- undrained
1 14.5 oz can Mexican-style stewed tomatoes -- undrained
1/4 cup sour cream (optional)
1 tablespoon fresh cilantro -- chopped

Method
Heat oven to 350 degrees.
Pierce potatoes with a fork to allow steam to escape.
Bake for 50-60 minutes.
Alternatively, microwave potatoes uncovered on high for 8-10 minutes.
While potatoes are baking, heat oil in a 12-inch skillet over medium-high heat.
Cook bell pepper in oil 3-5 minutes, stirring frequently.
Stir in beans and tomatoes.
Heat to boiling; reduce heat to medium-low.
Cook, uncovered, for 8-10 minutes, stirring occasionally, until hot.

Split potatoes and mash slightly.
Top each potato with chili mixture.
Top with sour cream (if desired) and cilantro.

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