Stick-To-Your-Ribs Chili

2 teaspoons olive oil
1 cup finely chopped onion
½ cup finely chopped celery
2 cloves garlic, minced or pressed
2 ripe, medium tomatoes, peeled, seeded and
coarsely chopped
1 15-ounce can red kidney beans, pinto beans
or black beans (about 1 ½ cups,
rinsed well and drained
1 8-ounce can tomato sauce (1 cup), or 1/3 cup
tomato paste mixed with 2/3 cup water
1 cup water
1/3 cup bulgur (medium ground)
2 Tablespoons tomato paste
1 Tablespoon sweetener of your choice
1 Tablespoon chili powder
½ teaspoon dried oregano leaves
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
1/8 teaspoon ground allspice or cinnamon
pinch of cayenne pepper, to taste
salt, to taste

1. Place the olive oil in a 4 ½- quart saucepan or Dutch oven, and heat it over medium-high. When the oil is hot, add the onion, celery and garlic. Reduce the heat to medium, and cook, stirring occasionally, for 10 to 15 minutes, or until the onion is tender.
2. When the onion is tender, stir in the remaining ingredients except the salt, and bring the mixture to a boil. Reduce the heat to low, cover the saucepan with a lid, and simmer the chili for 20 minutes, stirring occasionally.
3. Season the chili with salt, to taste. Serve hot.

Bulgur Wheat: This quick-cooking form of whole wheat contains beneficial fiber, protein, vitamin E and several important minerals. Often used in Mediterranean dishes, bulgur is best known as the main ingredient in tabbouleh salad.