Vegetarian Chili
Category : Chili
150 ml bulgur 2/3 cup
15 ml canola oil 1 tbsp
1 onion, diced
2 garlic cloves, minced
125 ml each celery, carrots, broccoli, chopped 1/2 cup
50 ml sweet red pepper, diced 1/4 cup
1 can tomatoes (28 oz / 796 ml)
1 can tomato paste (5 1/2 oz / 156 ml)
50 ml chili powder 3 tbsp
1 can kidney beans (19 oz / 540 ml)
10 ml worcestershire sauce 2 tsp
dash hot pepper sauce
salt & pepper to taste

Cover bulgur with hot water; let stand. Meanwhile, in large saucepan; heat oil over medium heat; cook onion, garlic, celery, carrots, broccoli and red pepper, stirring 3 to 5 minutes or until softened. Stir in tomatoes, breaking up with spoon, stir in tomato paste, chili powder, beans with liquid and worcestershire sauce. Cook 10 to 15 minutes, stirring occasionally until heated thoroughly. Stir in bulgur. Season with hot pepper, salt and pepper.

Serves 4