Vegetarian Chili

Vegetarian Chili
     Scott Melvin, Food Service Manager, Wild Oats
1 cup kidney beans, canned, drained
1 cup pinto beans, canned, drained
1 cup garbanzo beans, canned, drained
1 cup water
1 cup bulgar
2 tablespoon olive oil
2 cups yellow onion, chopped
1 medium carrot, diced
1 stalk celery, diced
2 teaspoon ancho chile powder
1 tablespoon cumin
2 teaspoon fresh basil, finely chopped
2 teaspoon chili powder
2 teaspoon kosher salt
1/4 teaspoon cayenne
freshly ground black pepper to taste
1 medium yellow bell pepper, seeded and chopped
1 15 oz can diced tomatoes
3 oz tomato paste
8 cloves garlic, peeled and minced
3 cups water
Place beans in a pot large enough to hold all ingredients
Heat 1 cup water to boiling.  Remove from heat, add bulgar, stir once, and the cover.  Let stand 15 minutes, then add to beans.
Heat olive oil over medium heat in sauté pan.  Add onion and cook for 5 minutes.  Add carrot, celery, and seasonings and cook another 5 minutes.  Add bell pepper and cook an additional 5 minutes.  Add to bean mixture.
Add canned tomatoes with juices, tomato paste and water to bean mixture.  Stir well and bring to a simmer.  Continue to simmer stirring frequently, for 10 minutes.  Add garlic and simmer until heated through.  Taste and adjust seasonings if necessary.