One-eyed Jack's Vegetarian Chili

Total Time: 44 mins Preparation Time: 10 mins Cook Time: 34 mins

Ingredients

• 1 1/2 tablespoons grapeseed oil (other oil ok)
• 12 cloves garlic, minced
• 1 cup finely chopped onion
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (4 ounce) can chopped green chilies
• 3 cups vegetable broth
• 1/2 cup tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon sweet paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon dried mexican oregano
• 1/8 teaspoon cayenne pepper (or to taste)
• 3/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon brown sugar
• 1/2 cup bulgar wheat
• 2 1/2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (1/2 tsp if you're adventurous)
• 3 serrano chilies, stemmed and minced (optional)
• 2 (15 1/2 ounce) cans red kidney beans, rinsed and drained (optional)

Recipe

• 1 heat oil in a large pot; add garlic and allow to sizzle until aromatic, about 30 seconds.
• 2 add onions and cook over medium-high heat, stirring, until onions are tender, several minutes.
• 3 add tomatoes, green chilies, vegetable broth, and spices from first spice dump; stir thoroughly.
• 4 bring mixture to a boil, then stir in bulgur wheat.
• 5 reture to a boil, if necessary, then reduce heat, cover, and simmer, stirring occasionally, for 20 minutes.
• 6 add spices and chiles from second spice dump, and mix together thoroughly.
• 7 add kidney beans, if using.
• 8 simmer 10 more minutes and remove from heat; serve.