Chili mit kasha

Chaya's excellent pareve Tex-Mex Cholent

Ingredients

• 4 cups cooked kidney beans (about 2 cups dried, or 2 cans, rinsed)
• 2-3 Tbs oil
• 2 yellow onions, chopped
• 8 cloves garlic, pressed
• 1 Tbs chili powder
• 1 Tbs cumin
• 1/4 tsp cayenne
• 1 tsp salt
• pepper
• 2 bay leaves
• handful of fresh cilantro or 1 Tbs dry oregano
• 1/2 cup raw bulgur (cracked wheat) or kasha (buckwheat groats)
• 1 can whole plum tomatoes, chopped
• 3 cups strong vegetable broth,
  or
  3 cups water plus
  • 1 Tbs Marmite, or
  • 1 tsp "Better Than Broth" or
  • 1 Tbs tamari

Condiments

• 1 red onion, chopped
• chopped parsley
• chopped cilantro
• hot sauce or cayenne pepper
• shredded cheddar cheese (if served with dairy)
• sour cream (if served with dairy)

Directions

• Saute garlic and yellow onions in oil until onions are clear.

• Add chili powder, cumin, cayenne, bay leaves & bulgur/kasha and stirfry for 2 minutes.

• Add all remaining ingredients, bring to a boil and simmer 30 minutes.

• Optional: leave on plata all night.

• Correct spices and serve hot with assorted condiments, dark rye (korn) bread, porter beer and readings from Daniel Pinkwater, Alan Mendelsohn The Boy From Mars.

• Serves about 6 as a main course on rice with corn (or korn) bread