Black Bean and Bulgur Chili

Recipe by Andrea

Chili is one of the few recipes I'm comfortable experimenting with and making up without a recipe. Tonight I stumbled upon a chili that was particularly good AND incredibly easy, so I thought I'd share it. This is a really thick chili, good for prematurely wintry days like today.

Black Bean and Bulgur Chili Recipe:

2 15-oz. cans black beans, drained and rinsed
1 28-oz. can crushed tomatoes
1 medium sweet yellow onion, chopped
2 cloves garlic, minced (or use garlic-infused oil to sautee onions in, instead)
2 Tbsp olive oil
1 bell pepper, chopped
2 cups veggie broth
1/2 cup uncooked bulgur
2 tsp cumin
2 tsp chili powder
1/2 tsp cayenne pepper, or less if you don't want it very spicy

Heat oil and garlic in large pot, add onions and cook on medium for about five minutes or until onions are tender. Add bell pepper and cook for a minute or two. Add rest of ingredients and simmer for 1/2 hour or until chili reaches desired thickness. Eat with cheese and tortilla chips on top and you've got all the food groups represented.