Vegetarian -- Three-Bean Vegetable Chili

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

THREE-BEAN VEGETABLE CHILI 8 servings

3/4 cup bulgur wheat

1 cup orange juice

3 tablespoons olive oil

1 medium onion, peeled and finely chopped

4 medium cloves garlic, peeled and minced

2 medium red bell peppers, seeded and finely chopped

1 (28-ounce) can tomatoes, undrained

1 (14 1/2-ounce) can Mexican stewed tomatoes, undrained

3 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano, crushed

1/4 teaspoon ground cinnamon

1 (14 1/2-ounce) can vegetable broth

1 (15 1/4-ounce) can kidney beans, drained, rinsed and drained again

1 (15-ounce) can black beans, drained, rinsed and drained again

1 (15-ounce) can pinto beans, drained, rinsed and drained again

1 cup frozen corn

1. Combine the bulgur and orange juice. Set aside until the juice has been absorbed.

2. In a large pan or Dutch oven heat the olive oil over medium heat. Add the onion and garlic; saute 5 minutes. Add the bell peppers and saute 5 minutes.

3. Break up the tomatoes into smaller pieces. Add with the liquid to the vegetables; add stewed tomatoes, chili powder, cumin, oregano, cinnamon and broth. Bring to a boil, reduce the heat and simmer 20 minutes.

4. Add the bulgur, kidney, black and pinto beans. Simmer 20 minutes, stirring occasionally. Stir in the corn and simmer 5 minutes.

Adapted from "Soup Suppers" by Arthur Schwartz.