1/2 c. bulgur
1 (6 oz.) can V-8 juice
1/2 c. plain nonfat yogurt
Nonstick cooking spray
1 med. zucchini, chopped
1 med. green pepper, chopped
2 c. fresh mushrooms, chopped
1 (29 oz.) can tomato puree (can substitute 4 c. fresh tomatoes, pureed in blender)
1 (6 oz.) can tomato paste
1 (8 oz.) can stewed tomatoes
2 (15 oz.) cans kidney beans
1 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. chili powder
1/4 tsp. cayenne pepper

Soak bulgur in V-8 for 15 minutes. Add yogurt to mixture and set aside. In large pot (at least 4 quart), with bottom lightly sprayed with nonstick cooking spray, saute zucchini, onion, green pepper and mushrooms with 2 tablespoons water for several minutes or just until tender. Stir in bulgur mixture, tomato puree, tomato paste, stewed tomatoes, kidney beans, spices.

Cook over medium heat 30 to 45 minutes. Serve 8. Total per serving: about 175 calories, 6 grams protein, less than 1 gram fat, 37 grams carbohydrate, 240 mg sodium, 0 mg cholesterol, 3 percent fat. (Chili may be frozen and reheated later.)

Bulgur, a type of wheat, gives this chili a look and texture strikingly close to chili containing ground beef.