Ingredients:

• ¾ cup tomato juice
• ½ cup coarse bulgur wheat
• 2 tablespoons oil
• 1 large white onion, chopped
• 5 cloves garlic minced
• 3 medium carrots, peeled and chopped
• 1 large green pepper, chopped
• 1 large red pepper, chopped
• 1 large yellow pepper, chopped
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• Crushed red pepper flakes
• 2/3 pound large white mushroom, quartered
• 2 yellow or green squash, sliced
• 1 can drained kidney bean or garbanzo beans (whatever is on hand)
• On 14 ½ ounce can whole tomatoes chopped
• ¼ cup red wine
• Cooked rice
• Shredded sharp cheddar
• Sour cream
• Minced cilantro

Instructions:

1. In a small bowl, pour tomato juice over the bulgur wheat.  Let stand 15 minutes until the juice is absorbed.
2. Meanwhile, heat the oil in a large pot.  Sauté onion, garlic and carrots until the onion is translucent.  Add the colored peppers and sauté until tender.
3. Add chili powder, cumin, oregano, paprika and red pepper flakes to taste.
4. Add mushrooms and squash, stirring to coat with the spices.  Add beans and tomatoes, stirring over medium heat until the tomatoes cook down.
5. Add the bulgur and red wine.  Stir, over and cook over low heat for 45 minutes stirring often.  Adjust seasonings to taste.

Comments: Serve over a mound of rice and grate some sharp cheddar on top.  You can also add a dollop of sour cream and cilantro sprigs.  This chili improves with age, up to three days refrigerated.