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.