You can makeu class participant for sharing her recipe. Makes 4 servings.

2 cps sliced mushrooms
1 cup diced onion
1 cup diced yellow summer squash
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
2 T chili powder
1 can (15 oz.) red kidney beans, or 2 cps home cooked kidney beans with 3/4 cp liquid
2 cups nonfat Marinara sauce, homemade or store-bought
1/4 cup bulgur
salt and pepper

In large pot combine mushrooms, onion, squash, bell peppers, chili powder and 1/4 cup water. Bring to a simmer over moderate heat, and simmer until veggies are slightly softened, about 5 minutes. Add the kidney beans with their liquid, and the Marinara sauce. Bring to a simmer and cook 8 minutes to blend flavors, stirring occasionally. Add the bulgur and cook, stirring often, until grains are tender, about 10 minutes. If mixture becomes too thick, thin with water. Season to taste with salt and pepper.