Ingredients

1 Tbsp. plus 1 Tbsp. olive oil
2 cloves garlic, chopped
1 C. chopped onions
1 C. chopped green pepper
2 C. sliced mushrooms
1 pound canned kidney beans, rinsed and drained
8 ounce can salt free tomato sauce
1 pound can tomatoes, chopped, undrained
1/2 C. bulgur, uncooked
1/2 C. water
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder

Cooking Instructions

Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, green pepper, and mushrooms. Cook 10 minutes, or until vegetables are tender, stirring occasionally. Add remaining ingredients. Reduce heat to low, cover, and cook 15 minutes. Stir several times while cooking.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)