This recipe comes from a vegetarian living pamphlet I was handed.
2 teaspoons olive oil
1 cup finely chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
2 ripe, medium sized tomatoes, peeled and chopped
1 15 oz can red kidney beans, rinsed and drained
1 8 oz can tomato sauce
1 cup water
1/3 cup bulgur wheat
1 Tablespoon sweetener of choice
2 Tablespoons tomato paste
1 Tablespoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
Pinch of cayenne pepper
Salt to taste
1. Place the olive oil in saucepan over medium heat. When hit, add Onion, celery, and garlic. Reduce heat and cook, stirring occasionally, until onion is tender.
2. When onion is tender, stir in remaining ingredients and bring to a boil. Reduce heat to low, cover with lid and simmer for twenty minutes, stirring occasionally.
3. Season with salt and serve hot.
*Serve over rice for a hearty meal or serve as a dip with corn tortilla chips.