Vegetarian Chili

2 16 oz. Cans red kidney beans
1 cup raw bulgar
1 cup tomato juice
4 cloves garlic
1 ½ cups of chopped onion
1 cup each, chopped celery, carrots, green peppers, tomatoes
Juice of ½ lemon
1 tsp. cumin
1 tsp. basil
1 tsp. chili powder
Pepper
3 T. tomato paste
3 T. dry white wine
Dash cayenne pepper
Oil for sauté (safflower)

Heat tomato juice to a boil, pour over bulgar. Cover, let stand 15 minutes. Sauté onion and garlic in oil. Add carrots, celery and tomatoes with spices. When vegetables are almost done, add peppers. Cook until tender. Combine all ingredients and heat gently. Serve with Parmesan cheese and parsley.

Makes 6-8 servings.