Vegetarian Chipotle Chili

• 1 Tablespoon Extra Virgin Olive Oil
• 1 Small Onion, Diced
• 3 cloves Garlic, Minced
• 2 Tablespoons Chili Powder
• 1 Tablespoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 1/4 teaspoons Kosher Salt
• 1 Chipotle Chile In Adobo Sauce, With A Little Extra Sauce
• 1 Tablespoon Granulated Sugar
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 can (15 Oz. Size) Kidney Beans, Slightly Drained
• 1 can (15 Oz. Size) Black Beans, Slightly Drained
• 1/2 cups Bulgur
• 2-1/2 cups Vegetable Broth
• Sour Cream Or Plain Greek Yogurt, Shredded Cheese, Avocado, Etc. For Topping (optional)

1. In a large Dutch oven or stockpot, add olive oil and diced onion. Saute over medium-low heat, stirring regularly, until onions are fragrant and translucent, about 5 to 6 minutes. Add minced garlic and cook for another minute.
2. Add all of the spices, salt, the chipotle in adobo, sugar, canned tomatoes, beans, bulgur, vegetable broth, and stir. Bring to a boil, reduce to a simmer, cover, and let cook for 30 minutes. Bulgur should be tender.
3. Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.
4. Serve hot into bowls with any desired toppings. Enjoy!
5. Note: This recipe makes quite a bit of chili but the leftovers freeze well.

olive oil, onion, garlic, chili powder, ground cumin, paprika, oregano, ubc, extra sauce, sugar, tomatoes, kidney beans, black beans, vegetable broth, sour cream

Taken from tastykitchen.com/recipes/soups/vegetarian-chipotle-chili/ (may not work)