From:    loos@sed.psrw.com (Mary Loos)

http://www.fatfree.com/recipes/chili/cincinnati-chili
 
 Cincinnati (Greek) Vegetarian Chili

 1 med. onion
 1 rib celery, finely chopped
 1 med carrot, finely chopped
 2 cloves garlic, minced
 4 1/2 c. water
 1 can tomato paste
 1 tsp each chili powder, cinnamon & salt
 1/2 tsp each paprika, black pepper, oregano & cumin
 1/4 tsp each ground allspice, cloves & 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).