Chili Non-Carne

• 1/2 Large onion
• 2 cloves garlic (diced)
• 2 tablespoons olive oil
• 1/4 teaspoon oregano, basil, cumin
• 3 tablespoons chili powder
• 4 cakes carrots (chopped)
• 28 and 14 oz Cans crushed Tomatoes
• 1 can kidney beans
• 1 zuccini chopped
• 1 can black beans
• 1 cup Bulgar
• 2 cups chicken or vegetable stock

1. Heat large stock pot or dutch oven to low-medium.
2. Add Onions and garlic and saute for 2 minutes
3. Add oregano, basil, cumin and 2 tbsp of chili powder
4. Add carrots and zucchini, cook 3 minutes more.
5. Stir in tomatoes, beans, bulgar. Bring to boil and then simmer 30+ minutes, until bulgar is cooked/veggies not crispy.
6. Add veggie broth to thin out/reach consistency you want. Add remaining chilli powder/other spices to taste (hot sauce etc.)

onion, garlic, olive oil, oregano, chili powder, cakes carrots, tomatoes, kidney beans, zuccini, black beans, bulgar, chicken

Taken from food52.com/recipes/2597-chili-non-carne (may not work)