Vegetarian Chili

Source: Siri Kaur (Tiffany Baker)

• 2 tsp Olive oil

• 2 cups Chopped Onion

• 1 cup Chopped Green Pepper

• 1 cup Chopped Red Pepper

• 1 ½ TB Chili Powder

• Dash (or more) Cayenne pepper

• 1 TB Dried Oregano

• 1 TB Unsweetened Cocoa

• 1 tsp Ground Cumin

• 3 Cloves Garlic, Minced

• 1 ½ cup Uncooked Bulgar Wheat (or TVP)

• ½ bunch Minced Fresh Cilantro

• 1 15 oz. can Pinto Beans

• 1 15 oz. can Black Beans

• 1 28 oz. can Petite Diced Tomatoes

• 1 15 oz. Vegetable Broth

• 2 Drained Chipotle Chiles, cut up*

• 2 cups (8 oz.) Montery Jack Cheese**

• Tortilla Chips!

*The chipotle chiles may be omitted if you don’t want the additional spice.

**The cheese may be omitted and/or kept on the side to top individual bowls.

1. Preheat oven 375. Heat oil and sauté first 10 ingredients for 5 minutes. Then add the next 7 ingredients, bring to a boil. Reduce heat, simmer uncovered 1- minutes, stirring occasionally. Watch for consistency of mixture, it should be "chilli like" - add water as needed (the Bulgar will absorb lots of water and thicken the mixture).

2. Spoon ½ of bean mixture into casserole dish. Sprinkle with 1 cup of cheese. Top with remaining bean mixture. Cover and bake at 375 for 40 minutes. Uncover and sprinkle with rest of cheese. Bake an additional 10 minutes.

3. Eat with pita bread or tortilla chips. Enjoy!