Vegetarian Chili

[Guest guest]

1 small clove garlic, finely chopped

1 small onion, chopped

1 small sweet green pepper, cored, seeded and chopped

1 celery stalk, chopped

1 medium carrot, chopped

One 28 ounce can of tomatoes

One 20 ounce can of red kidney beans

2 cans (4 oz. ea.) chopped green chilies

1/4 cup of bulgur

2 teaspoon of chili powder

1 teaspoon of leaf basil, crumbled

1 teaspoon of lemon juice

1 teaspoon of leaf oregano, crumbled

1/2 teaspoon of ground cumin

1/2 to 1 teaspoon of liquid red pepper seasoning

 

Spray medium sized heavy saucepan with non-stick vegetable cooking

spray. Place over medium-low heat.

Add garlic, cook, stirring often, 3 minutes without browning. Add

onion, green pepper, celery and carrot. Cook 5 minutes. Stirring

often. Do not let vegetables brown. Meanwhile drain tomatoes,

reserving 1/4 cup tomato juice. Coarsely chop tomatoes. Add tomatoes

to saucepan with reserved 1/4 cup tomato juice, undrained kidney

beans, undrained chilies, bulgur, chili powder, basil, lemon juice,

oregano, cumin, and red pepper seasoning. Bring to boil. Reduce heat

and simmer uncovered 20 minutes, stirring often.