½ cup uncooked bulgur or cracked wheat
1 cup frozen whole kernel corn
1½ teaspoons chili powder
¼ teaspoon dried oregano leaves
½ teaspoon ground cumin
1 large onion, chopped (1 cup)
1 small green bell pepper, chopped (½ cup)
2 cloves garlic, finely chopped
1 can (28 ounces) whole tomatoes undrained
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
Heat tomato juice to boiling in 1-quart saucepan over high heat; remove from heat. Stir in bulgur. Cover and let stand 30 to 60 minutes or until juice is absorbed.
Mix remaining ingredients in nonstick Dutch oven, breaking up tomatoes. Cook over medium-high heat, stirring frequently, until vegetables are tender. Stir in bulgur; heat through.
Makes 7 servings.