Chunky Vegetable Chili

• 4 1/2 cups canned no-salt-added chicken broth, undiluted and divided
• 3/4 cup bulgur, uncooked
• Vegetable cooking spray
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 1 1/2 cups water
• 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes
• 1 (15-ounce) can no-salt-added pinto beans, drained
• 1/4 cup no-salt-added tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 2 cups peeled, diced potato

1. Bring 1 cup chicken broth to a boil in a medium saucepan; add bulgur. Cover and let stand 10 minutes or until liquid is absorbed.
2. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 3 ingredients; saute until tender. Add bulgur, remaining 3 1/2 cups chicken broth, water, and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 hour and 10 minutes or until thickened.

salt, vegetable cooking spray, olive oil, onion, green pepper, peppers, garlic, water, salt, salt, nosalt, chili powder, ground cumin, salt, oregano, pepper, potato

Taken from www.myrecipes.com/recipe/chunky-vegetable-chili (may not work)