Harrods Creek Vegetarian Chili

Ingredients

3 cup tomato juice 3/4 cup bulgur wheat 2 tbsp safflower oil 1 onion, diced 3 stalks celery, chopped 3 carrots, chopped 1 can (28 oz) whole tomatoes, mashed 1 tbsp lemon juice 1 tbsp salt 1 tbsp pepper 5 tbsp chili powder 1/2 tsp oregano 1 tsp cumin 1 tsp sweet basil leaf 4 medium cloves garlic, pressed 1 1/2 green bell peppers, diced 1 can (30 oz) dark red kidney beans 1 1/2 cup canned garbanzo beans

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Preparation
 
Place 1 cup tomato juice in a saucepan and bring to a boil over medium
heat. Remove from heat immediately and add bulgur wheat. Cover and
let stand for 15 minutes. Heat safflower oil in a heavy pot over
medium heat. Add onion, cook until translucent. Add celery, carrots,
tomatoes, lemon juice, and spices. Cook until vegetables are tender,
about 10-15 minutes. Add diced green pepper and cook another ten
minutes. Add kidney beans, garbanzo beans, bulgur wheat mixture and
rest of tomato juice to pot. Stir thoroughly and simmer for 30
minutes over low heat. If too thick, add water as needed and stir
occasionally so the bulgur doesn t stick.

From the health conscious Harrods Creek Fire Department. Formatted by
Mary Wilson, BWVB02B, San Diego, Jan 1994.

 

 
Servings:
8

 

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