One-Pot Hotshot Vegan Jambalaya

• 4 tablespoons olive oil
• 1 -2 bell pepper, any color, chopped
• 4 stalks celery, chopped
• 12 large onion, chopped
• 3 green onions, diced
• 3 dried chipotle peppers, deseeded and chopped
• 1 tablespoon fresh parsley, chopped (if you don't have fresh, use 1 - 2 teaspoons of each herb, dry)
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons fennel seeds
• 1 teaspoon thyme
• 2 tablespoons green chili powder (or your fave spicy seasoning) or 2 tablespoons regular chili powder (or your fave spicy seasoning) or 2 tablespoons hot sauce (or your fave spicy seasoning)
• 3 bay leaves
• 1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans
• 1 cup brown rice, uncooked
• 13 cup Bulgar wheat, uncooked (use more rice if you don't have)
• 4 cups water
• 3 vegetable bouillon cubes (several teaspoons of concentrated veggie boullion)
• 1 (28 ounce) can diced tomatoes with juice

1. Saute peppers, celery, onion and green onion in olive oil til tender.
2. Add all other ingredients and bring to a boil.
3. Reduce to a simmer and cover until rice is done, stirring every few minutes.
4. Add more water if needed to get the rice done.
5. You want to have a little sauce at the end, and no burnt rice.
6. Use more boullion, chili powder, a shot of hot sauce, and/or more of the spices for flavor if needed.
7. You may want to add salt and pepper depending on the saltiness of your boullion.
8. (Optional) When it's about ready, add these and simmer until heated through: 1/2 cup veggie sausage and/or 1/2 cup veggie chikn.
9. Remove bay leaves and enjoy!
10. Goes great with some nice crusty bread.

olive oil, bell pepper, stalks celery, onion, green onions, peppers, fresh parsley, fresh oregano, fresh parsley, fennel seeds, thyme, green chili powder, bay leaves, kidney beans, brown rice, bulgar wheat, water, vegetable bouillon, tomatoes

Taken from www.food.com/recipe/one-pot-hotshot-vegan-jambalaya-342566 (may not work)