Recipe - Harrods Creek Vegetarian Chili

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

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