1 c. tomato sauce
1/2 c. bulgar
1 c. water or low-sodium, defatted beef broth
1 onion, chopped
2-3 cloves garlic, minced
1 tbsp. olive oil
1 c. chopped celery
1 c. chopped carrots
1 c. chopped green pepper
2 c. tomatoes, chopped
2 tsp. cumin
5 c. cooked pinto beans
1 tsp. oregano
1-2 tbsp. chili powder
Dash cayenne (taste)

Combine bulgar with tomato sauce and water (or beef broth). Let stand 15-20 minutes to soften. In a large saucepan saute onions and garlic in olive oil until soft. Add remaining ingredients, including bulgar, and simmer, covered, until vegetables are tender and chili is of desired thickness, 30-60 minutes. Add water as needed. Stir occasionally. Serve with cornbread, warm corn tortillas or whole wheat rolls. Serves 6-8.