One-Eyed Jack's Vegetarian Chili

• 1 12 tablespoons grapeseed oil (other oil ok)
• 12 cloves garlic, minced
• 1 cup finely chopped onion
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (4 ounce) canchopped green chilies
• 3 cups vegetable broth
• 12 cup tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon sweet paprika
• 12 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 18 teaspoon cayenne pepper (or to taste)
• 34 teaspoon salt (or to taste)
• 14 teaspoon black pepper
• 1 tablespoon brown sugar
• 12 cup Bulgar wheat
• 2 12 tablespoons chili powder
• 12 teaspoon ground cumin
• 14 teaspoon cayenne pepper (1/2 tsp if you're adventurous)
• 3 serrano chilies, stemmed and minced (optional)
• 2 (15 1/2 ounce) cans red kidney beans, rinsed and drained (optional)

1. Heat oil in a large pot; add garlic and allow to sizzle until aromatic, about 30 seconds.
2. Add onions and cook over medium-high heat, stirring, until onions are tender, several minutes.
3. Add tomatoes, green chilies, vegetable broth, and spices from first spice dump; stir thoroughly.
4. Bring mixture to a boil, then stir in bulgur wheat.
5. Reture to a boil, if necessary, then reduce heat, cover, and simmer, stirring occasionally, for 20 minutes.
6. Add spices and chiles from second spice dump, and mix together thoroughly.
7. Add kidney beans, if using.
8. Simmer 10 more minutes and remove from heat; serve.

grapeseed oil, garlic, onion, tomatoes, green chilies, vegetable broth, tomato sauce, garlic, onion powder, chili powder, sweet paprika, ground cumin, oregano, cayenne pepper, salt, black pepper, brown sugar, bulgar wheat, chili powder, ground cumin, cayenne pepper, serrano chilies, red kidney beans

Taken from www.food.com/recipe/one-eyed-jacks-vegetarian-chili-37359 (may not work)