Ingredients
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3 cups tomato juice 3/4 cup bulgur wheat 1 tsp. hot sauce 2 tbsp. vegetable oil 1 onion (diced) 3 stalks celery, coarsely chopped 3 carrots, coarsely chopped 1 - 12 oz. can whole tomatoes, crushed 1 tbsp. lemon juice 1 tbsp. salt 1 tsp. pepper 5 tbsp. chili powder 1/2 tsp. oregano 1 tsp. cumin 1 tsp. basil 6 medium cloves garlic, crushed 1 1/2 green peppers, diced 1 - 11 oz. can dark red kidney beans 1 - 15 oz. can black beans
Procedure
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Place 1-cup tomato juice in a saucepan and bring to a boil over medium heat. Remove from heat immediately, add bulgur wheat and hot sauce. Cover and let stand for 15 minutes. Heat vegetable oil in a large heavy pot over medium heat. Add onion; cook until translucent. Add celery, carrots, tomatoes, lemon juice, and all the spices to the onions. Cook until vegetables are nearly tender, 10 to 15 minutes. Add diced green peppers and cook another 10 minutes. Add kidney beans, black beans, bulqur-wheat mixture, and remaining 2 cups tomato juice to the vegetables in the pot. Stir mixture thoroughly. Simmer for 2 hours over low heat. The chili may be too thick, so add water as needed and stir occasionally, making sure the bulgur does not stick.
Makes 8 to 10 servings.
Cooking Time: 20-25 minutes.
