Ingredients
3/4 cup bulgur2 cups boiling water1-1/2 cups finely chopped green peppers1 large onion, chopped2 teaspoons canola oil2 cups reduced-sodium tomato juice1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 cup water2 to 3 tablespoons chili powder2 garlic cloves, minced1/2 teaspoon ground cumin1/8 to 1/4 teaspoon cayenne pepper3/4 cup shredded reduced-fat cheddar cheese
Preparation
Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Sprinkle with cheese.
