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1.
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Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan.
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Add 1 teaspoon of the salt and bring to a boil over high heat.
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Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour.
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Watch the water level and add more, if necessary, to keep the beans from scorching.
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2.
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Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat.
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Remove from the heat immediately and add the bulghur to the juice.
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Cover and let stand for 15 minutes.
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It should be slightly crunchy.
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Set aside.
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3.
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Heat the olive oil in a large heavy pot over medium heat.
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Add the onions and garlic and cook until the onions are translucent.
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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.
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Add the bell peppers and continue cooking another 10 minutes.
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4.
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Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot.
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Stir the mixture thoroughly and simmer for 30 minutes over low heat.
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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.
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Taste and adjust seasonings.
