LIFESTYLES by Ronda Gates

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Lowfat Vegetarian Chili

This recipe will yield 6 servings of approx. 1 lb, 6-1/2 oz each.
Each serving contains approx. 315 calories.
1 qttomato juice
1 cupbulgur
1onion, chopped or sliced
2cloves garlic, crushed
2 tsp.water
3carrots, chopped
1 tsp.cumin
1 tsp.basil
3 tsp.chili powder
2 eacans, kidney beans, drained
1 ealarge can tomatoes
1 easalt & pepper to taste & dash of cayenne
Boil tomato juice; add bulgur; cover and cook until bulgur is not crunchy, about 15 minutes. Sauté onion and garlic in water in non stick pan; add carrots and spices; cook until tender. Add onion-carrot mixture, beans and canned tomatoes to bulgur. Cook. Adjust spices.

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