Vegan Mild Chili by Sylvia Sushman from Vegetarian Society of South Jersey

http://www.vssj.com/News-Spring98.html#Recipes


Sauté the following in 2 Tbs. oil:
3 cloves garlic, minced
1 cup each, chopped onions, celery, carrots


Add the following spices:
1 teaspoon each of cayenne, sage, oregano, and allspice

Add chili powder to taste

Mix well and add:
1/2 cup bulgar which was simmered in 1 cup of water until absorbed (10-15 minutes)
1 large green pepper (coarsely chopped)
1 large can of peeled tomatoes with the juice 
1 cup each - kidney beans, garbanzo beans (or pinto).

Stir well and simmer 20 -25 minutes.

Add Bragg's Aminos or Shoyu to taste.