Vegetarian Chili

• 3 cups tomato juice
• 1 tablespoon black pepper
• 3/4 cup cracked wheat (bulgur)
• 5 tablespoons chili powder
• 2 tablespoons safflower oil
• 1/2 teaspoon oregano
• 1 each onions diced
• 1 teaspoon cumin
• 3 Stalks celery chopped
• 1 teaspoon basil sweet
• 3 each carrots chopped
• 4 cloves garlic peeled and minced
• 28 ounces tomatoes mashed
• 1 1/2 each green bell peppers diced
• 30 ounces red kidney beans dark red
• 1 tablespoon lemon juice
• 1 tablespoon salt
• 1 1/2 cups chickpeas (garbanzo beans) canned

1. Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat.
2. Remove from heat immediately and add bulgur wheat.
3. Cover and let stand for 15 minutes.
4. Heat safflower oil in a heavy pot over medium heat.
5. Add onion, cook until translucent.
6. Add celery, carrots, tomatoes, lemon jice, and spices.
7. Cook until vegetables are tender, about 10 to 15 minutes.
8. Add diced green pepper and cook another ten minutes.
9. Add kidney beans, garbanzo beans, bulgur wheat mixture and rest of tomato juice.
10. Stir thoroughly and simmer for 30 minutes over low heat.
11. If too thick, add water as needed and stir occasionally so the bulgur doesn't stick.

tomato juice, black pepper, cracked wheat, chili powder, safflower oil, oregano, onions, cumin, celery, basil sweet, carrots, garlic, tomatoes, green bell peppers, red kidney, lemon juice, salt, chickpeas

Taken from recipeland.com/recipe/v/vegetarian-chili-36990 (may not work)