Vegetarian Chili

1/2 cup no-salt-added tomato juice
1/2 cup uncooked bulgur or cracked wheat
1 cup frozen whole kernel corn
1 1/2 teaspoons chili powder
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 large onion, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (28 oz.) whole tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained

Heat tomato juice to boiling over high heat in 1-quart saucepan; 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.
Serve topped with nonfat sour crean, shredded reduced-fat Cheddar cheese and chopped fresh cilantro if desired.