By Sue Lau, A Palatable Pastime
2 tablespoons olive oil
2 tablespoons chopped garlic
1 large white onion, chopped
28 ounces can fire-roasted diced tomatoes
16 ounces can crushed tomatoes or tomato sauce
4 ounces chopped green chillies
32 ounces vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup chili powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
Salt and black pepper, to taste
1 cup bulgur wheat
4 cups cooked beans: black beans, kidney beans, pinto beans, etc.
1. In a dutch oven heat oil and add garlic and onion; cook until onions are soft, stirring occasionally.
2. Stir in tomatoes, chopped green chillies, vegetable broth, remaining spices, and bulgur.
3. Bring mixture to a boil, then reduce heat, cover, and simmer, stirring occasionally, for 30 minutes.
4. Add beans to the mixture and continue to cook for another 15-25 minutes or until bulgur is tender.
