Although the name I have given this chili is Just Plain Peachy, it is anything but plain and has a few other fruits in it as well. It is a good vegetarian chili for winter and summer alike. It is super healthy, however because of space I can not list all of the health benefits of each individual ingredients and suggest anyone concerned do a search in them as they are many.

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 Ingredients

2 1/2 cups Dried Organic Kidney Beans, Soaked in Water

3 teaspoons Sea Salt Ground

1 cup Organic Tomato Juice

1 cup Raw Organic Bulgur Wheat

2 tablespoons Organic Fair Trade Extra Virgin Olive Oil

2 Onions,Medium, Coarsely Chopped

4 Garlic cloves,Medium, Crushed

3 Celery Stalks, Coarsely Chopped

3 Carrots, Coarsely Chopped

4 Tomatoes, Coarsely Chopped

2 Persimmons, Coarsely Chopped

2 Peaches, Coarsely Chopped

1 Pineapple, Coarsely Chopped

1 tablespoon Organic Lemon Juice, or Fresh from Lemons

2 tablespoons Fair Trade Organic Red chili, Hot, Ground

3 tablespoons Fair Trade Organic Red chili,Mild, Ground

1 teaspoon Fair Trade Organic Cumin, Ground

1/4 teaspoon Fair Trade Organic Fennel, Ground

1/4 teaspoon Fair Trade Organic Cardamom, Ground

1/2 teaspoon Fair Trade Organic Mexican Oregano,Dried

1 teaspoon Fair Trade Organic Basil, Dried

Fair Trade Organic Black Pepper, Freshly Ground

1 1/2 Bell peppers

What does Fair Trade mean?

http://commons.wikimedia.org/wiki/File:Bulgur2.jpg

How to Prepare Just Plain Peachy Vegetarian Chili

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

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

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, persimmons, peaches, pineapple, tomatoes, lemon juice, and all the spices – including the remaining salt – to the onions and cook, covered, until the fruits and vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes

Add the kidney beans, the water in which they cooked, and the Bulgur to the vegetables and fruit in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat.

The chili may be thick so can add water as necessary and stir occasionally making sure the Bulgur does not stick to the bottom of the pot.

http://commons.wikimedia.org/wiki/File:DarkRedKidney.jpg

 

Related Links

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Healthy Simple Rhubarb Strawberry Cardamom Pie With a Crumble Topping

Apricot Glazed Fennel Carrots and Goji Berries

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