Vegetarian Chili

Serves: 12

¾ cup bulgur wheat

2½ cups V8 juice

1/3 cup of olive oil

2 cups onions chopped

¾ cup celery chopped

1 cup of carrots finely chopped

1 cup green bell peppers chopped

1 teaspoon of garlic, minced

2 cups mushrooms chopped

¼ teaspoon crushed red pepper flakes

1 Tablespoon of cumin

¾ teaspoon basil

¾ teaspoon oregano

2 tablespoons chili powder

2 teaspoons salt

½ teaspoon black pepper

2 tablespoons lemon juice

3 tablespoons tomato paste

1 Tablespoon of balsamic vinegar

2 cups tomatoes chopped

1 15-ounce can of kidney beans

1 15-ounce can of white beans

1 15-ounce can of garbanzo beans

Combine bulgur and V-8 juice. Leave it to soak while preparing other ingredients. Chop vegetables and have spices ready.

In a large, heavy bottomed pan, heat the olive oil. Over high heat, add the onion, celery, carrots, green pepper, garlic, mushrooms and dry spices. Cook and stir for 1 to 2 minutes. Add the bulgur-juice mixture and all remaining ingredients. Bring to a boil, stirring. Reduce to a simmer and cook for 30 minutes, uncovered. Makes 8 - 12 servings.

Spice it up with 1 Tablespoon of chopped jalapeno peppers.