1 sm. clove garlic, finely chopped
1 sm. onion, chopped
1 sm. sweet green pepper, cored, seeded and chopped
1 celery stalk, chopped
1 med. carrot, chopped
1 can (28 oz.) tomatoes
1 can (20 oz.) red kidney beans
2 cans (4 oz. ea.) chopped green chilies
1/4 c. bulgur
2 tsp. chili powder
1 tsp. leaf basil, crumbled
1 tsp. lemon juice
1 tsp. leaf oregano, crumbled
1/2 tsp. ground cumin
1/2 to 1 tsp. liquid red pepper seasoning

Spray medium sized heavy saucepan with non-stick vegetable cooking spray. Place over medium-low heat. Add garlic, cook, stirring often, 3 minutes without browning. Add onion, green pepper, celery and carrot. Cook 5 minutes. Stirring often. Do not let vegetables brown.

Meanwhile drain tomatoes, reserving 1/4 cup tomato juice. Coarsely chop tomatoes. Add tomatoes to saucepan with reserved 1/4 cup tomato juice, undrained kidney beans, undrained chilies, bulgur, chili powder, basil, lemon juice, oregano, cumin, and red pepper seasoning. Bring to boil. Reduce heat and simmer uncovered 20 minutes, stirring often.