Bulgur Chili

Copyright: Mark Bittman, How to Cook Everything Vegetarian

2 tablespoons extra virgin olive oil
1 onion, chopped
2 bell peppers, any color, cored, seeded, and chopped
2 tablespoons minced garlic
3 tablespoons tomato paste
2 to 4 cascabel, guajillo, ancho, or other dried hot red peppers, soaked, cleaned, and chopped
3 cups chopped ripe tomato (about 1 1/2 pounds whole or canned; don't bother to drain)
1 quart vegetable stock or chile-soaking liquid or water
2 tablespoons chili powder
Salt and freshly ground black pepper
1 cup fine- or medium-grind bulgur
Sliced scallion, chopped cilantro leaves, grated Monterey Jack or cheddar cheese, and sour cream for garnish

Put the oil in a large pot over medium-high heat. When hot, add the onion, bell peppers, and garlic. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the tomato paste until it's evenly distributed and begins to color, another minute or two. Add the chiles, tomato, stock, chili powder, and a good sprinkling of salt and pepper. (My note: I would pop an immersion blender in the pot at this point to be sure there are no big chunks of chili or veggies left in the sauce.)

Bring to a boil and then turn the heat down so the mixture bubbles gently; cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in the bulgur and cook for 10 minute,s then turn off the heat and let sit until the bulgur is tender, about 15 minutes. Garnish as you like and serve hot or store, covered, in the refrigerator for up to 3 days before reheating.

Variations:

Add 2 to 3 cups cooked or drained canned kidney, pinto, black, or other beans.

Add 2 to 4 canned chipotle chiles, with their adobo, minced