• 2 tablespoons vegetable oil
• ½ cup chopped onion
• 1 teaspoon minced garlic
• ½ cup Bulgur Wheat
• 2 cups water
• 2 (14½ ounce) cans chunky tomatoes, chili style
• 1 (8 ounce) can tomato sauce
• 1 (16 ounce) can kidney beans, rinsed, drained
• 1 (15 ounce) can pinto beans, rinsed, drained
• 2-3 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon dried basil, crumbled
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• Fancy shredded Cheddar cheese

In skillet, heat oil. Stir in onion and garlic; sauté until tender. Stir in bulgur wheat; continue cooking until slightly toasted. Add water; simmer, covered, until bulgur wheat is tender (10-12 minutes). Stir in next 10