Harrods creek vegetarian chili

 
                       Harrods Creek Vegetarian Chili
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chili                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          Tomato juice
      3/4  cup           Bulgur wheat
    2      tablespoons   Safflower oil
    1                    Onion -- diced
    3                    Stalks celery -- chopped
    3                    Carrots -- chopped
    1      can           (28 oz) whole tomatoes -- mashed
    1      tablespoon    Lemon juice
    1      tablespoon    Salt
    1      tablespoon    Pepper
    5      tablespoons   Chili powder
      1/2  teaspoon      Oregano
    1      teaspoon      Cumin
    1      teaspoon      Sweet basil leaf
    4      medium        Cloves garlic -- pressed
    1 1/2                Green bell peppers -- diced
    1      can           (30 oz) dark red kidney -- beans
    1 1/2  cups          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.
 
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