Harrods Creek Fire Dept Vegetarian Chili

      Yield: 1 Servings

      3 c  tomato juice

      1 T  pepper

    3/4 c  bulgur wheat

      5 T  chili powder

      2 T  safflower oil

    1/2 t  oregano

      1    onion,diced

      1 t  cumin

      3    stalks celery,chopped

      1 t  sweet basil leaf

      3    carrots,chopped

      4 md cloves garlic,pressed

      1    (28 oz) can whole

  1 1/2    green bell peppers,diced

           -tomatoes,mashed

      1    (30 oz) can dark red

      1 T  lemon juice  kidney beans

      1 T  salt

  1 1/2 c  garbanzo beans,Canned

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 jice, 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. tao pot. Stir thoroughly and simmer for 30

minutes over low heat. If too thick, add water as needed and stir