Vegetarian Chili(From The Vegetarian Times Magazine)

• 28 oz. canned tomatoes, chopped
• 1 large onion, chopped
• 3/4 c. bulgar
• 3 celery stalks, chopped
• 2 carrots, chopped
• 5 Tbsp. chili powder
• 4 garlic cloves, chopped
• 1 Tbsp. lemon juice
• 1 tsp. pepper
• 1 tsp. cumin
• 1 tsp. basil
• 1/2 tsp. oregano
• 1 green pepper, chopped
• 3 c. cooked kidney beans
• 1 1/2 c. cooked garbanzos
• 2 c. tomato juice

1. Drain tomatoes into pot.
2. Bring 1 cup of the liquid to boil. Remove heat and stir in bulgar.
3. Cover and let stand 30 minutes. In skillet with little bit of oil cook veggies except green pepper, cover skillet.
4. Add green pepper after 10 minutes and cook 10 minutes more.
5. Veggies should not be mushy.
6. Combine everything and cook just until heated.

tomatoes, onion, bulgar, celery stalks, carrots, chili powder, garlic, lemon juice, pepper, cumin, basil, oregano, green pepper, kidney beans, garbanzos, tomato juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247834 (may not work)