Harrods creek vegetarian chili

3       c            Tomato juice
     3/4   c            Bulgur wheat
   2       tb           Safflower oil
   1                    Onion -- diced
   3                    Stalks celery -- chopped
   3                    Carrots -- chopped
   1       cn           (28 oz) whole tomatoes
                        -mashed
   1       tb           Lemon juice
   1       tb           Salt
   1       tb           Pepper
   5       tb           Chili powder
     1/2   ts           Oregano
   1       t            Cumin
   1       t            Sweet basil leaf
   4       md           Cloves garlic -- pressed
   1 1/2                Green bell peppers -- diced
   1       cn           (30 oz) dark red kidney
                        -beans
   1 1/2   c            Canned garbanzo beans

  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.
  
  From the health conscious Harrods Creek Fire
  Department. Formatted by Mary Wilson, BWVB02B, San
  Diego, Jan 1994.