Chili non Carne

Ingredients

 * ½ cup dry kidney beans (or other bean if preferred)
 * ¼ cup bulgur
 * 1 small red and 1 small white onion, cubed
 * 1½ tbsp minced garlic (or more, if you like)
 * ½ cup celery, cubed or sliced
 * ½ cup carrots, cubed or sliced
 * 1 tbsp chili powder (start with a ½ tsp if you aren't a spicy food freak, and add a little at a time until it's just right for you)
 * 1 tbsp cumin (½ tbsp to start)
 * ½ tsp cayenne pepper
 * 1 tbsp each of fresh basil and oregano, chopped fine
 * 1 yellow squash, cubed (spaghetti squash works best)
 * 1 zucchini, cubed
 * 1 green and 1 red bell pepper, cubed
 * 1 cup sliced mushrooms
 * ½ cup cubed tomatoes
 * ½ cup tomato paste

Directions

 * 1) Soak beans overnight.
 * 2) Drain, rinse, and cook in 3 cups fresh water over medium heat until tender (about 45 minutes).
 * 3) Drain and reserve cooking liquid.
 * 4) Bring ½ cup water to a boil and pour over the bulgur in a bowl.
 * 5) Let stand 30 minutes to soften the grain (water will be absorbed).
 * 6) Place 2 cups water in a soup pot and add the onions, carrot, celery squash and spices.
 * 7) Cook over low heat until the carrots are almost tender, then add the zucchini, peppers, mushrooms and cook for 5 minutes.
 * 8) Stir in the kidney beans, tomatoes and the reserved cooking liquid from the beans.
 * 9) Cook for about 30 minutes more or until the veggies are tender.
 * 10) Add the bulgar to the pot at this point.
 * 11) Mix the tomato paste with water until smooth, then stir into the vegetable mixture.
 * 12) Season to taste.
 * 13) Add more water if necessary until the desired consistency is reached.