Vegetarian Chili

Vegetarian Chili
1 cup dry kidney beans
6 cups water
3 tablespoons acceptable vegetable oil
2 cups chopped onions
2 cups chopped green bell peppers
2 cloves garlic, minced
1 cup canned low-sodium tomatoes, chopped
2 cups water
1 cup bulghur
1 1/2 tablespoons chili powder (or to taste)
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons ground cumin
1 tablespoon fresh lemon juice
Soak beans overnight in 3 cups of water.
Drain beans and place them in a large saucepan. Add 3 cups of fresh water and cook, uncovered, 1 1/2 hours, or until tender. Drain, rinse and set aside.
In a large saucepan or Dutch oven, place oil, onions, green peppers and garlic. Saute 8-10 minutes, or until vegetables are soft. Add tomatoes, 2 cups of water and bulghur. Simmer 45-60 minutes.
Add cooked kidney beans and remaining ingredients and cook an additional 10 minutes. Serve hot.
Serves six.
Nutrition values per serving: 338 calories, 8 g fat, 58 g carbohydrates, 11 g protein, 0 mg cholesterol, 92 mg sodium.
"American Heart Association Low-Salt Cookbook" (1990 Times Books)