2 cans kidney beans
3/4 c. raw bulgur
1 c. tomato juice
3-4 cloves crushed garlic
1 lg. onion, chopped
1 c. chopped celery
1 c. chopped carrots
1 c. green pepper
2 c. stewed tomatoes, chopped
Juice of 1/2 lemon
1 tsp. cumin (or more to taste)
1 tsp. basil (or more to taste)
1 tsp. chili powder (or more to taste)
Salt and pepper
3 tbsp. tomato paste
3 tbsp. red wine
Dash of cayenne (or more)
3 tbsp. olive oil for saute

Heat tomato juice to boiling. Pour over raw bulgur. Cover and let stand about 15 minutes. Saute onions and garlic in olive oil. Add carrots, celery and spices. When vegetables are almost done, add peppers. Cook until tender.

Combine all ingredients and heat together gently. A crock pot works well. Can also use a kettle, double boiler, or covered in a moderate oven. Can serve topped with lowfat, low cholesterol cheese and parsley. Serves 6 to 8.