Vegan Bulgur Chili

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 whole cloves, minced
• 1 green pepper, diced
• 1 cup corn kernals
• 1 cup halved cherry tomatoes
• 2 mediums jalapenos
• 1 tablespoon cocoa powder
• 1 cup tomato sauce
• 1 can kidney beans, drained
• 1/2 cup bulgur
• 1/2 teaspoon each cumin, cayenne pepper, chili powder, paprika 
• 4 cups vegetable stock

Method:
1) In a large stock pot, heat olive oil over medium heat.  Add onions, garlic, and peppers, saute until they begin to soften.  Stir in spices, corn, and tomatoes.  Continue to cook for 2-3 more minutes. Stir in remaining ingredients and bring to a boil (start with 3 three cups of stock.) Once boiling, reduce to a simmer and stir occasionally.

2) If the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.)  Let simmer for 45 minutes until bulgur has softened. Taste and adjust seasoning.

This makes enough for four. Each serving has 187 calories.