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

Those who are truly sent by God...are marked by the fact that they are faithful to the message of the Gospel, exalting the Lord Jesus Christ, proclaiming to men the good news of salvation through Him, and bidding men to turn from their sins and come to Christ as Savior and Lord. They back all of their proclamations by the authority of the Bible, the Word of God, and they call Christians to lives of holiness while they themselves are living examples of holiness. Unless a man is divinely sent to preach the Word, his ministry will be ineffective to produce faith and life in those to whom he ministers. God must do the sending. I always tell young men who ask me about entering the ministry that they should never become ministers if they can possibly help it. If a man could be satisfied as president of the United States, as president of a bank or a college, as a pitcher for a big-league ball team, or in another position of honor or distinction, he has not been called to the ministry. God has not sent him. When God sends a man there is a yearning, churning, burning inside him. Like Paul he must cry, “Woe is unto me, if I preach not the gospel” (1 Cor. 9:16). This must be the heart feeling of everyone who has been sent with the Gospel.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Cyberealm, Soups, Nets	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

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