Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Tomato juice 3 Carrots; chopped
1 tb Pepper 4 md Cloves garlic; pressed
3/4 c Bulgur wheat 1 (28 oz) can whole
5 tb Chili powder 1 1/2 Green bell peppers; diced
2 tb Safflower oil - tomatoes; mashed
1/2 ts Oregano 1 (30 oz) can dark red
1 Onion; diced 1 tb Lemon juice
1 ts Cumin - kidney beans
3 Stalks celery; chopped 1 tb Salt
1 ts Sweet basil leaf 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 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
occasionally so the bulgur doesn't stick. From AOL, Firehouse Chili
Collection.

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