Ultimate Vegetarian Chili

• 1 c. water
• 1/2 c. bulgur
• 1 to 2 Tbsp. canola oil
• 1 large green pepper, chopped
• 1 large onion, chopped
• 3 cloves garlic, pressed
• 3 Tbsp. chili powder
• grated sharp Cheddar cheese to taste
• 2 tsp. oregano
• 1 1/2 tsp. paprika
• 1 tsp. ground cumin
• 32 oz. whole peeled tomatoes in juice, undrained
• 32 oz. light red kidney beans

1. In small saucepan bring water to a boil.
2. Add bulgur and turn heat to low.
3. Simmer, covered, about 15 minutes until water is absorbed.
4. In large soup pot, heat oil.
5. Add green pepper, onion and garlic.
6. Saute about 5 minutes.
7. Remove from heat.
8. Add spices, mixing well.
9. Add tomatoes with juice, chopping them in the pot.
10. Stir in kidney beans and cooked bulgur.
11. Simmer on low heat, covered, for 20 to 25 minutes or until
12. heated through.
13. Serve topped with shredded cheese if desired.
14. Serves 4 to 6 people.

water, bulgur, canola oil, green pepper, onion, garlic, chili powder, cheddar cheese, oregano, paprika, ground cumin, tomatoes, light red kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428893 (may not work)