1/2 c. dry kidney beans or 1 can
2 c. water
1/4 c. bulgur or cracked wheat (optional)
1/2 c. olive oil
1 sm. red onion, cubed
1 sm. sweet white onion, cubed
1 1/2 tbsp. minced garlic
1/2 c. chopped celery
1/2 c. chopped carrots
2 tbsp. chili powder
2 tbsp. cumin
1/8 tsp. cayenne pepper or to taste
1 tbsp. fresh basil, chopped
1 tbsp. fresh oregano, chopped
1 sm. yellow squash, cubed
2 zucchini, cubed
1 green pepper, cubed
1 red pepper, cubed
1 c. sliced mushrooms
2 c. stewed tomatoes
1/2 c. tomato paste
3/4 c. white wine
Salt and pepper

Soak the beans in cold water and cover overnight. Drain off water. Add 3 cups fresh water to beans and cook over medium heat until tender, about 45 minutes. Drain beans, reserving cooking fluid.

Bring 1/2 cup water to a boil. Pour over the bulgur in a bowl. Let stand for 30 minutes to soften the wheat (the water will be absorbed).

Heat the olive oil in a large saucepan. Add the red and sweet white onions, and saute until tender. Add the garlic, celery and carrots. Saute until glazed. Add the chili powder, cumin, cayenne, basil and oregano. Cook over low heat until the carrots are almost tender. Add the squash, zucchini, green and red peppers and mushrooms and cook for 4 minutes. Stir in the bulgur, kidney beans, tomatoes and reserved cooking liquid from the beans. Cook for 30 minutes or until the vegetables are tender. Mix the tomato paste with white wine until smooth, then stir into the vegetable mixture. Season to taste with salt and pepper. Makes 6 to 8 servings.