Bulgur Chili

Ingredients:
olive oil, 1 Tbsp
onion, 1 medium, diced
garlic, 3 cloves, minced
red bell pepper, diced
corn kernals, fresh or frozen, 1 cup
cherry tomatoes, halved, 1 cup
jalapenos, 2 medium, diced
cocoa powder, 1 Tbsp
tomato sauce, 1 cup
kidney beans, 1 can, rinsed/drained
bulgur, 1/2 cup
cumin, cayenne pepper, chili powder, paprika, 1/2 tsp each
vegetable stock, 3-4 cups

Directions:
In a large stock pot heat oil over medium heat.  Add onion, garlic, red pepper, sautee until softened.  Stir in spices, corn, and tomatoes.  Continue to cook for 2-3 minutes.  Stir in remaining ingredients and bring to a boil (start with 3 cups of vegetable stock).  Once boiling, reduce to a simmer and stir occasionally.
If the chili begins to thicken too much, continue to gradually add stock until it gets to the thickness of your liking.   Let simmer for 45 minutes until bulgur is softened.  Taste and adjust spices to your preference.
This freezes well.  Other additions could be squash, zucchini, or okra.

Recipe taken from: http://naturallyella.com/2010/09/16/bulgur-chili-vegan/