Bulgur Chili

• 3/4 cup bulgur
• 2 cups boiling water
• 1-1/2 cups finely chopped green peppers
• 1 large onion, chopped
• 2 teaspoons canola oil
• 2 cups reduced-sodium tomato juice
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 2 to 3 tablespoons chili powder
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/8 to 1/4 teaspoon cayenne pepper
• 3/4 cup shredded reduced-fat cheddar cheese

1. Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
2. In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Sprinkle with cheese.

bulgur, boiling water, green peppers, onion, canola oil, tomato juice, kidney beans, beans, tomatoes, tomato sauce, water, chili powder, garlic, ground cumin, cayenne pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/bulgur-chili/ (may not work)