Recipe: Bulgur Vegetable Chili

BULGUR VEGETABLE CHILI

You'll never miss the meat when you eat Bulgur Vegetable Chili, a hearty entree
that's especially rich in dietary fiber.

4 cups tomato juice, boiling
1 1/2 cups bulgur
2 cloves garlic, minced
1 cup chopped onion
2 to 3 stalks celery, chopped
2 to 3 carrots, chopped
2 tsp. cumin
2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
2 Tbsp. oil
1 large green pepper, chopped
1 1/2 lbs. tomatoes, seeded and chopped
1 (15 oz.) can kidney beans
1 (15 oz.) can no-salt tomato sauce
2 Tbsp. lemon juice

Combine boiling tomato juice and bulgur in a saucepan. Remove the mixture from heat and cover. Soak for 15 minutes and reserve.

In a large saucepan, saute garlic, onions, celery, carrots, cumin, basil, chili powder, salt, and the peppers in oil. Add the bell pepper and simmer until tender.

Stir in the tomatoes, beans, tomato sauce, and lemon juice and bulgur mixture. Simmer for 5 minutes, or until heated through.

Serve the chili with bread sticks or low-fat crackers.

Each of the 12 servings contains 161 calories and 3 grams of fat
the American Institute for Cancer Research