Vegetarian Chili
1 c. raw bulgur
12 oz. tomato sauce
3 Tbsp. olive oil
4 cloves garlic, crushed
1 large onion, chopped
3 stalks celery, chopped
1 large carrot, shredded
2 medium zucchini, sliced
2-1/2 c. cooked kidney beans
16 oz. whole kernel corn with liquid
2 c. whole tomatoes
16 oz. tomato sauce
Juice from 1/2 lemon
1 tsp. ground cumin
1 tsp. basil
2 tsp. chili powder (or more, to taste)
Dash of cayenne pepper
Finely chopped hot chili pepper (optional)
Salt (optional)
1. Heat 12 ounces tomato sauce to a boil and pour over raw bulgur.
2. Cover and let stand for 15 minutes.
3. Saute garlic and onion in olive oil.
4. Add celery, carrots, zucchini, and spices.
5. Cook until tender.
6. Combine remaining ingredients.
7. Bring to a boil and simmer for 1 hour. Makes 10 (1-1/2 cup) servings.
