from the Angelique

3 c. raw bulgur
1 1/2 c. chopped onion
2 green peppers (chopped into bite size pieces)
2 red peppers (chopped into bite size pieces)
1 c. grated carrot
28 oz. whole tomatoes
28 oz. tomato sauce
2 cans kidney beans
1 T. cumin
1 T. chili powder
1 tsp. garlic powder
1/4 tsp. cinnamon

Heat juice from canned whole tomatoes and pour over raw bulgur. Let stand 15 minutes. In 3 tablespoons of olive oil, sauté chopped onion, green and red peppers, carrots and spices. Cook until tender. Cut whole tomatoes into smaller pieces and add to vegetable sauté. Add tomato sauce, bulgur and kidney beans. Cook until bulgur and kidney beans are tender. Serves 10 people.