Yield: 4 Servings
1 Tbsp plus 1 t. olive oil
2 cloves garlic, chopped
1 cup onions, Chopped
1 cup green pepper, Chopped
2 cup mushrooms, Sliced
1 lb canned kidney beans, rinsed
-and dra, ined
8 oz can salt free tomato sauce
1 lb can tomatoes, chopped,
-undrained
1/2 cup bulgur, uncooked
1/2 cup water
1 tsp oregano, Dried
1 tsp cumin, Ground
1 tsp chili powder
Heat oil in a large nonstick skillet over medium heat. Add garlic,
onions, green pepper, and mushrooms. Cook 10 minutes, or until
vegetables are tender, stirring occasionally.
Add remaining ingredients. Reduce heat to low, cover, and cook 15
minutes. Stir several times while cooking.
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