Harrod's Creek Vegetarian Chili

Recipe Ingredients

3 cups	711ml	Tomato juice
3/4 cup	177ml	Bulgur wheat
2 tablespoons	30ml	Safflower oil
1		Onion - diced
3		Celery - chopped
3		Carrots - chopped
1		Whole tomatoes - mashed (28 oz)
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Pepper
5 tablespoons	75ml	Chili powder
1/2 teaspoon	2.5ml	Oregano
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Sweet basil leaf
4		Garlic - pressed
1 1/2		Green bell peppers - diced
1		Dark red kidney - beans (30 oz)
1 1/2 cups	240g / 8.5oz	Canned garbanzo beans

Recipe Instructions

Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat. Remove from heat immediately and add bulgur wheat. Cover and let stand for 15 minutes.

Heat safflower oil in a heavy pot over medium heat. Add onion, cook until translucent. Add celery, carrots, tomatoes, lemon juice, and spices.

Cook until vegetables are tender, about 10-15 minutes. Add diced green pepper and cook another ten minutes.

Add kidney beans, garbanzo beans, bulgur wheat mixture and rest of tomato juice to pot. Stir thoroughly and simmer for 30 minutes over low heat. If too thick, add water as needed and stir occasionally so the bulgur doesn't stick.

Source:
Larry

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