Vegetarian Chili Frito Pie

• 1-1/2 cup Water
• 1/2 cups Bulgur Wheat
• 2 Tablespoons Olive Oil
• 1 Large Onion, Chopped
• 3 cloves Garlic, Minced
• 1 Tablespoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 Tablespoon Tabasco Or Other Hot Pepper Sauce, Or 1/4 Teaspoon Cayenne Powder
• 2 Red Or Green Bell Peppers, Chopped
• 1 can (28 Oz. Size) Chopped Tomatoes, Undrained
• 2 cups Fresh Or Frozen Cut Corn
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Size) Red Kidney Beans, Drained And Rinsed (I Use Small Red Beans)
• Salt To Taste
• Frito Corn Chips, To Serve
• Optional Accompaniments, Such As Sour Cream, Pico De Gallo, Shredded Cheese, Chopped Cilantro, And Diced Avocado

1. Place water in a small saucepan and bring to a boil over high heat. Reduce heat to low, add bulgur, stir well, cover and simmer gently until cooked but still chewy (about 5-7 minutes).
2. While the bulgur is cooking, heat olive oil in a large saucepan over medium-high heat. Saute onions until slightly soft (about 2-3 minutes). Add garlic, chili powder, cumin, and Tabasco or cayenne. Cook for another 1-2 minutes. Add bell peppers and saute for 2-3 minutes.
3. Reduce heat to low. Add tomatoes with their juice, corn, and beans; stir well. Cover and cook for about 15 minutes, or until fully heated.
4. Add bulgur and its liquid to chili. Stir well, cover, and let simmer for a few minutes to allow flavors to meld together. Add salt to taste.
5. Put desired amount of Frito corn chips in a bowl and cover with chili. Top with sour cream, cilantro, avocado, cheese, and pico de gallo, if desired.

water, bulgur wheat, olive oil, onion, garlic, chili powder, ground cumin, pepper, red, tomatoes, fresh or, black beans, kidney beans, salt, corn chips, sour cream

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