Vegetarian Chili

1 small clove garlic, finely chopped

1 small onion, chopped

1 small green pepper, chopped

1 celery stalk, chopped

a medium-sized carrot

1 28-ounce can tomatoes

2 4-ounce cans of chopped green chilies

¼ cup bulgur wheat

2 teaspoons chili powder

1 tsp leaf basil

1 tsp lemon juice

½ tsp oregano

½ tsp ground cumin and ½-1 tsp liquid red pepper seasoning


Cook garlic, 2 min. over med.-low heat w/out browning. Add onion, green pepper, celery and carrot.  Cook 5 minutes, stirring often.  Don’t let veggies brown.

Drain tomatoes, reserving ¼ cup juice. Chop tomatoes.  Add tomatoes, ¼ cup juice, undrained kidney beans, undrained chilies, bulgur, chili powder, basil, lemon juice, oregano, cumin and liquid pepper.  Bring to boil, then simmer, uncovered, 20 minutes, stirring often.