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Print this Recipe    V Bulghur 06

Vegetarian Chili

3 cups tomato juice
3/4 cup bulgur wheat
1 teaspoon hot sauce
2 tablespoons vegetable oil
1 onion, diced
3 stalks celery, coarsely chopped
3 carrots, coarsely chopped
1 (1 pound, 12 ounce) can whole tomatoes, crushed
1 tablespoon lemon juice
1 tablespoon salt
1 teaspoon pepper
5 Tablespoons chili powder
1/2 teaspoon oregano
1 teaspoon cumin
1 teaspoon basil
6 medium cloves garlic, crushed
1 1/2 green peppers, diced
1 (1-pound, 11-ounce) can dark red kidney beans
1 (15 ounce) can black beans

Place 1-cup tomato juice in a saucepan and bring to a boil over
medium heat. Remove from heat immediately, add bulgur wheat and
hot sauce. Cover and let stand for 15 minutes.

Heat vegetable oil in a large heavy pot over medium heat. Add
onion; cook until translucent. Add celery, carrots, tomatoes, lemon
juice, and all the spices to the onions. Cook until vegetables
are nearly tender, 10 to 15 minutes. Add diced green peppers and
cook another 10 minutes. Add kidney beans, black beans, bulqur-wheat
mixture, and remaining 2 cups tomato juice to the vegetables in
the pot. Stir mixture thoroughly. Simmer for 2 hours over low
heat. The chili may be too thick, so add water as needed and stir
occasionally, making sure the bulgur does not stick. Makes 8 to
10 servings.

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