I Can't Believe It's Vegan Chili!!

INGREDIENTS:

2 tablespoons vegetable or coconut oil
1 onion (medium or large)
1 red and/or green pepper (capsicum)
2 chipotle peppers (sold in small cans)
4 - 5 cloves garlic
3 tablespoons chili powder
2 teaspoon cumin
1 teaspoon dried oregano or Italian seasoning
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper, optional

3/4 - 1 cup bulgur wheat

1 can crushed tomatoes 28-ounce

2 cups of water

1 can diced tomatoes 15 ounce

Salt to taste

2 cans favorite beans 15-ounce, rinsed and drained

Secret ingredients that add a twist: use beer instead of water; add a square of cooking chocolate or a tablespoon of unsweetened cocoa powder.

Topping suggestions: shredded cheese and/or sour cream - mind you, now it's no longer vegan...

Chop up the onion and green peppers as fine as you like it. Chop the chipotle peppers on a separate cutting board as fine as you can, (protect your hands and eyes). Heat the oil in a large pot or dutch oven and sauté the onions until tender. Add pepper, garlic, chipotle peppers, and seasonings - don't scorch 'em just heat them until fragrant. Pour in the crushed tomatoes and the can of diced tomatoes; add bulgur wheat and water and bring just to a boil. Turn down the heat and let simmer covered, for about 30-40 minutes. Stir occasionally, adding more water if needed - the bulgur likes to stick to the bottom of the pot so make sure you have enough liquid to keep things unstuck. Once bulgur wheat is soft, add the beans and heat up; salt & season to taste; serve.