Adding bulgur instead of meat to chili gives texture and variety without adding any fat. Kidney beans and bulgur together are a good source of protein; you can also include chick-peas.

2 c. boiling water
1 c. bulgur
2 tbsp. vegetable or olive oil
2 onions, chopped
1 c. each chopped celery, carrots and sweet green pepper
1 can (28 oz.) tomatoes (whole or crushed)
1 can (28 oz.) red kidney beans, drained
2 tbsp. lemon juice
1 tbsp. chili powder
1 tsp. cumin
1/4 tsp. hot pepper flakes
1 c. (approximately) water

Pour boiling water over bulgur; let stand 15 minutes; drain. In heavy saucepan, heat oil over medium heat. Add onions and cook for about 5 minutes or until tender, stirring occasionally. Stir in celery, carrots and green pepper; cook for 3 to 4 minutes, stirring occasionally. Add tomatoes (breaking up with spoon if whole), kidney beans, lemon juice, chili, cumin, hot pepper flakes and bulgur. Reduce heat to medium low and add water if too thick. Simmer, covered, for 10 minutes or until vegetables are tender.