Chili Bean Casserole
| Yield: | 4 Servings |
| Categories: | Main Dishes, Vegetarian |
| 1/2 | lb | Uncooked red kidney beans |
| 2 | pt | Water |
| 1 | tb | Olive oil |
| 1 | lg | Onion, finely chopped |
| 1 | Garlic clove, pressed | |
| 1/2 | lb | Mixed vegetables* |
| 1/2 | ts | Basil |
| 1/2 | ts | Cumin |
| 1/4 | ts | Cayenne pepper |
| 1 | tb | Chili powder |
| 14 | oz | Tomatoes, chopped finely+ |
| 2 | tb | Tomato paste |
| 3 | tb | Red wine++ |
| 2 | oz | Bulgur wheat+++ |
| 1 1/2 | pt | Stock |
| 2 | tb | Lemon juice |
| Salt & pepper |
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