Saute carrots in 2 tsp olive oil for 3-4 minutes. Add onions, green peppers, garlic, and rest of oil. Saute until onions translucent. Add mushrooms, saute another 2-3 minutes or until vegetables are tender. Remove from heat. Place sauteed veggies in a large Dutch oven. Add chili powder, oregano, salt/pepper. Stir to coat. Add tomatoes and beans. Stir thoroughly. Bring to a slow boil. Add wine, Tabasco, lemon juice, Worcestershire sauce. Reduce heat to low. Stir in bulgur wheat. Cook on low about 15 minutes, stirring from the bottom. Simmer another hour. Serve with sour cream, if desired. - makes six 1.5 cup servings Recipe by: The Square Rabbit, Raleigh, NC Posted to JEWISH-FOOD digest by Annice Grinberg
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 7 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 72.2mg||2 %|
|Potassium 249.6mg||7 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 8.4g|
|Protein 2.2g||3 %|
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Calories per serving: 73
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