Heat 1/2 cup
of water in a large pot and cook the onion, garlic, and bell pepper
until the water has evaporated and the vegetables begin to stick to the
pan. Add 1/4 cup of water, stirring to loosen the vegetables. Repeat
this process until the onion is lightly browned, about 15 minutes. Stir
in the tomato sauce, chilies, pinto beans, kidney beans, chili powder,
cumin, black pepper, and cinnamon. Bring to a slow simmer, then cover
and cook 20 minutes, stir ring occasionally.
Sprinkle the
bulgur over the top, then cover and continue cooking until the bulgur is
soft, about 10 minutes.
This low fat
chili is a treat on a wintry or rainy afternoon. It is a meat free South
of the Border specialty !
