place the oil in a saucepan. Add the onions, celery, carrots and peppers. Cook over medium heat for 10 minutes, or until the vegetables are tender but not brown. Stir in the garlic, chili powder and cumin; cook for 1 minute. Add the tomatoes with juice and water; bring the chili to a simmer. Cover the pan, reduce the heat to low and cook, stirring occasionally, for 1 hour. Add the beans and bulgur. Cover and cook for 30 minutes, or until the bulgur is cooked through and the vegetables are tender. Add salt to taste. Serve hot.
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|Serving Size: 1 Serving (749g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 33984.2mg||1172 %|
|Potassium 2280.9mg||60 %|
|Total Carbohydrate 71.2g||21 %|
|Dietary Fiber 17.1g||68 %|
|Sugars, other 54g|
|Protein 36.4g||52 %|
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Calories per serving: 433
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