Bulgur Vegetable Chili

I made this for a ward chili social. I didn't think I would like it, but I was very pleased with it!

Bulgur Vegetable Chili
Features zesty spices, chunky vegetables and is an excellent fiber source
Makes 12 servings

4 cups tomato juice, boiling
1 ½ cup bulgur
2 cloves garlic, minced
1 cup chopped onion
2-3 stalks celery, chopped
2-3 carrots, chopped
2 teaspoons cumin
2 teaspoons basil
2 teaspoons chili powder
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon cayenne pepper
2 tablespoons oil
1 large green bell pepper, chopped
1 ½ pounds fresh tomatoes, chopped, or 1 28-ounce can whole tomatoes
1 15-ounce can red kidney beans
1 15-ounce can no-salt tomato sauce
2 tablespoons lemon juice

Combine boiling tomato juice and bulgur; cover. Soak 15 minutes; reserve.

Sauté garlic, onions, celery, carrots, cumin, basil, chili powder, salt, and black and cayenne pepper in oil; add bell pepper. Simmer until tender.

Add tomatoes, beans, tomato sauce, and lemon juice and bulgur mixture; simmer just until heated through. Serve hot with bread sticks or bread and grated cheese.

Note: Chili is thick and may easily be thinned by simply adding more tomato juice to suit your tastes.

Nutrient analysis. One serving provides: 167 calories, 6 g protein, 32 g carbohydrates, 7 g dietary fiber, 3 g fat, 0 mg cholesterol, 58 mg calcium, 745 mg potassium and 210 mg sodium.

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