Bulgur Chili

• 6 cups WATER
• 2 ONIONS, LARGE
• 2 GARLIC CLOVES, MINCED
• 1 GREEN PEPPER, CHOPPED
• 1 cup CUT CORN
• 1 can TOMATO PASTE
• 1-3/4 lb. TOMATOES, CRUSHED
• 1/2 cup BULGUR
• 2 tbsp. CHILI POWDER
• 1 tbsp. SORGHUM
• 1 tbsp. CUMIN
• 2 tbsp. PARSLEY, CHOPPED
• 3 cups COOKED KIDNEY BEANS
• 3 CELERY STALKS

1. SAUTEE GARLIC, ONION AND GREEN PEPPER IN A SMALL AMOUNT OF OIL UNTIL TENDER, IN A LARGE COOKING POT.
2. ADD WATER AND REMAINING INGREDIENTS EXCEPT BEANS.
3. SIMMER, COVERED FOR 1 HOUR; STIRRING OCCASIONALLY.
4. STIR IN BEANS AND SIMMER FOR 15 TO 30 MINUTES MORE.
5. NOTE: THIS MAY BE MADE IN A CROCK POT WITH ALL THE INGREDIENTS EXCEPT I ADD DRIED KIDNEY BEANS AT THE SAME TIME AS ALL THE OTHER INGREDIENTS.
6. THIS IS GREAT WITH TORTILLA CHIPS, IN OMELETS OR AS A MAIN DISH.
7. FOR A SWEETER CHILI BLACKSTRAP MOLASSES MAY BE ADDED, 2 TABLESPOONS IS USUALLY PLENTY.
8. THIS IS A GOOD RECIPE FOR PEOPLE WHO DO NOT NORMALLY LIKE VEGETARIAN FOOD.

water, onions, garlic, green pepper, corn, tomato paste, tomatoes, chili powder, sorghum, cumin, parsley, kidney beans, celery

Taken from www.foodgeeks.com/recipes/15714 (may not work)