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Vegetarian Jambalaya


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1 tablespoon canola oil

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green peppers

2 cloves garlic, minced

1 cup salsa

1 cup reduced-sodium tomato sauce

1 cup BULGUR

3/4 teaspoon dried thyme

1/4 teaspoon ground red pepper

1/2 cup vegetable broth

1 can (19 ounces) red kidney beans, rinsed and drained

1 cup drained canned corn

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