Five-Star Vegetarian Chili

October is not only national chili month, it's also national vegetarian awareness month.
I am NOT a vegetarian. I like me some meat. I also like the t-shirt I saw recently that said, "I didn't climb to the top of the food chain to be a vegetarian."
Now, with all of that said, Here is what I think is a pretty good vegetarian chili recipe:

Five-Star Vegetarian Chili

Ingredients

1 tsp olive oil

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 jalapeno pepper, minced

1 Tbsp dried oregano

2 tsp chile powder

1 tsp ground cumin

One 28-oz can unsalted diced tomatoes (do not drain)

One 15-oz can unsalted tomato sauce

2 cups water

1/3 cup bulgur

Two 15-oz cans cannellini and/or kidney beans, rinsed and drained

Directions

1. Warm oil in Dutch oven over medium heat. Add onion and bell pepper; cook, stirring occasionally, 5 minutes or until softened. Add garlic chile pepper, oregano, chili powder and cumin. Cook 2 minutes

2. Add tomatoes (with juice), tomato sauce and water. Increase heat to medium-high and cook, stirring occasionally, 5 minutes. Stir in bulgur and beans. Reduce heat to medium and cook 15 minutes or until thickened. Serves 4.