Recipe - Harrods Creek Fire Dept Vegetarian Chili

3 cup Tomato juice
1 tablespoon Pepper
Three fourths cup Bulgur wheat
5 tablespoon Chili powder
2 tablespoon Safflower oil
One half teaspoon Oregano
1 Onion; minced
1 teaspoon Cumin
3 Stalks celery; chopped
1 teaspoon Sweet basil leaf
3 Carrots; chopped
4 md Cloves garlic; pressed
1 (28 oz) can whole
1 One half Green bell peppers; minced
tomatoes; mashed
1 (30 oz) can dark red
1 tablespoon Lemon juice
kidney beans
1 tablespoon Salt
1 One half cup Canned garbanzo beans

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 1015 minutes.
Add minced 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini