BULGUR CHILI
  • 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