3 cup Tomato juice
1 tbsp Pepper
3/4 cup Bulgur wheat
5 tbsp Chili powder
2 tbsp Safflower oil
1/2 tsp Oregano
1 Onion, diced
1 tsp Cumin
3 Stalks celery, chopped
1 tsp Sweet basil leaf
3 Carrots, chopped
4 medium Cloves garlic, pressed
1 (28 oz) can whole
1 1/2 Green bell peppers, diced tomatoes; mashed
1 (30 oz) can dark red
1 tbsp Lemon juice kidney beans
1 tbsp Salt
1 1/2 cup Canned garbanzo beans
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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 jice, 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. tao 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 AOL, Firehouse Chili Collection.
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