This one is Vegetarian, Mexican and really tasty

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VEGGI-CHILI Serves 8
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INGREDIENTS
1/2 cup tomato juice
1/2 cup uncooked bulgur (cracked wheat)
1 ½ cup frozen corn
2 tsp. chili powder
1/2 tsp. dried oregano leaves
1/2 tsp. ground cumin
2 onions, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2, 14 oz. cans diced tomatoes, undrained
18 oz. can kidney beans, rinsed and drained
18 oz. can black beans, rinsed and drained

PREPARATION
In a saucepan, heat tomato juice to boiling. Remove from heat and stir in the bulgur. Cover and let stand for 30-40 minutes or until all the juice is absorbed.

Meanwhile, mix the remaining ingredients together in a large bowl.

Cook, stirring frequently, until all the ingredients are tender and well blended, about 1-1/2 hours. If you have a pressure cooker, 25 minutes should do it.

Stir in bulgur and heat through. 6 servings

To freeze : This delicious vegetarian chili recipe freezes really well. Cool completely and freeze in plastic freezer containers. To serve, thaw overnight in the refrigerator, then heat in saucepan or in microwave, stirring gently, until hot.

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