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Cincinnati (Greek) Vegetarian Chili

chili, low-fat

1 medium onion
1 rib celery, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
4 1/2 cup water
1 can tomato paste
1 teaspoon each chili powder, cinnamon
1 & salt
1/2 teaspoon each paprika, black pepper,
1 oregano & cumin
1/4 teaspoon each ground allspice, cloves
1 & nutmeg
1 bay leaf
1/3 cup bulgur wheat

In heavy saucepan, saute onion, celery & carrot (I use balsmatic vinegar). Stir in garlic & cook another minute. Add water, tomato paste & spices. Bring to a boil, reduce heat & simmer 30 minutes. Add bulgur wheat and and cook another 30 minutes. Add more water if necessary. Remove bay leaf before serving. Serving Suggestions: 2-Way : spaghetti topped with chili 3-Way : spaghetti topped with chili & ff cheddar cheese 4-Way : spaghetti topped with chili & ff cheddar cheese & chopped onions 5-Way : spaghetti topped with chili & ff cheddar cheese & chopped onions & pinto beans Variations: I've added other vegetables such as zucchini and peppers and mushrooms. Another topping could be yogurt. Purists demand oyster crackers (warning: they are not low in fat). Date: Thu, 10 Feb 94 07:22:11 EST From: loos@sed.psrw.com (Mary Loos) Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 26 Apr 97 National Cooking Echo Ä

Yield: 4 servings

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