Bulgur Chili


3/4 cup bulgur
2 cups boiling water
1 1/2 cups finely chopped green bell pepper
1 large onion, chopped
4 cloves garlic, minced
8-16-oz. mushrooms, sliced
2 medium large carrots, peeled and chopped
2-3 stalks celery, chopped
2 Tbsp. cooking liquid (water, broth, etc.)
2 cups R. W. Knudsen Family Organic Low Sodium Very
          Veggie Juice
1 (15-oz.) can no-salt-added kidney beans
1 (15-oz.) can no-salt-added pinto beans
1 (14.5-oz.) can no-salt-added diced tomatoes, undrained
1 (15-oz.) can no-salt-added tomato sauce
3 Tbsp. chili powder
2 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. oregano
1/4 tsp. cayenne pepper
1-2 Tbsp. balsamic vinegar (optional)

Place bulgur in a large bowl; stir in boiling water. Cover and
let stand for 30 minutes or until most of the liquid is
absorbed. Drain and squeeze dry.

In a large saucepan, saute green pepper, onion, garlic,
mushrooms, carrots and celery in cooking liquid until tender.

*Stir in the bulgur, veggie juice, beans, tomatoes, tomato
sauce, water, chili powder, smoked paprika, cumin, oregano, and
cayenne. Bring to a boil. Reduce heat; cover and simmer for 30
minutes or until heated through. If necessary, add a small
amount of additional water or low sodium vegetable broth for
desired consistency. Add balsamic vinegar for extra flavor, if
desired.

Garnish with small strips of bell peppers, carrot curls or
chopped green onions.

Makes 9 (1 cup) servings. (Add a thin cornbread muffin to the
top of a small ramekin of chili to give a potpie look.)

*After sauteing vegetables, add ingredients to a slow cooker. Stir.
Cook on LOW for 8 hours.