Ingredients

1 28 oz. can chopped whole tomatoes

tomato paste

3/4 cup uncooked bulgur

1 medium onion, chopped

1/2 cup water

3 stalks celery, chopped

2 carrots, chopped

5 tbsp chili powder

2-4 cloves garlic, minced

1 tbsp lemon juice

1 tsp sugar

1 tsp pepper

1 tsp ground cumin

1 tsp dried basil leaves

1/2 tsp dried oregano leaves

1 1/2 cups chopped green bell pepper

2 cans (or one large) kidney beans

1 can garbanzo beans

cheddar cheese and/or sour cream for serving

Preparation

  1. Drain tomatoes and reserve liquid; set aside. Bring 1 cup reserved tomato liquid to a boil over medium heat.
  2. Remove liquid from head, stir in bulgur. Cover and let stand until liquid is absorbed, about 30 minutes.
  3. Meanwhile, saute onion in water over medium heat until translucent, about 5 minutes.
  4. Add remaining tomato liquid, tomatoes, celery, carrots, chili powder, garlic, lemon juice, sugar, pepper, cumin, basil and oregano. Cook until vegetables are crisp-tender, about 15 minutes, stirring frequently.
  5. Add green pepper and cook another 10 minutes. Add bulgur, beans, 3 tbsp. tomato paste, and one cup water. Stir, reduce heat,and simmer for 30 minutes.
  6. Thin with additional water and tomato paste until chili reaches desired consistency. Season with salt and pepper. Serve with cheddar cheese or sour cream