Vegetarian Chili:

Tofu adds protein to chili without contributing the cholesterol and high amount of fat that regular ground beef would.

2 cups tomato juice
1/2 cup bulgur
1/2 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped green peppers
1 teaspoon olive oil
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon ground red pepper
1 can (about 14 ounces) chopped tomatoes
1 can (19 ounces) kidney beans, rinsed and drained
8 ounces firm tofu, cubed

In a 1-quart saucepan over medium heat, bring the tomato juice to a boil. Stir in the bulgur. Fluff with a fork. Cover, remove from the heat, and set aside for 15 minutes.

Meanwhile, in a 3-quart saucepan over medium heat, saute the onions, carrots and green peppers in the oil for about 5 minutes.

Stir in the chili powder, cumin and red pepper; cook for 1 minute. Stir in the tomatoes with their juice, beans and tofu. Simmer for 10 minutes. Add the bulgur to the pot. Simmer for 10 minutes.

Preparation time: 15 minutes.
Cooking time 30 minutes.
Serves 4. Per serving 295 calories. 7.9 g.fat, 12.1.g. dietary fiber, no cholesterol, 337 mg. sodium.