Title: Cincinnati Vegetarian Chili
Categories: Vegetarian Chili
Yield: 1 Servings

1	md	Onion
1		Celery stalk; chop fine
1	md	Carrot; chop fine
2	cl	Garlic; minced water
1	cn	Tomato paste
1	ts	Chili powder
1	ts	Cinnamon
1	ts	Salt
1/2	ts	Paprika
1/2	ts	Black pepper
1/2	ts	Oregano
1/2	ts	Cumin
1/4	ts	Allspice, ground
1/4	ts	Cloves
1/4	ts	Nutmeg
1		Bay leaf
1/3	c	Bulgar wheat

In a heavy saucepan, saute onion, celery, and carrot (I use bassmatic vinegar). Stir in garlic and cook another minute. Add water, tomato paste and spices. Bring to a boil, reduce heat and simmer 30 min. Add bulgar wheat and cook another 30 min. Add more water if necessary. Remove bay leaf before serving. Serving suggestions: on spaghetti topped with chili and ff cheddar cheese, onions and/ or pinto beans. You could add other vegetables such as zucchini, peppers or onions, and top with yogurt. Purists demand oyster crackers.(not low fat) Mary M Loos Posted to MM-Recipes Digest by "Robert Ellis" on Oct 23, 1998

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