2 Tablespoons Olive Oil 1 Yellow Onion 1 Red, Yellow and Green Bell Pepper 8 Cloves Garlic 2 Tablespoons Dark Chili Powder 1 Tablespoon Ground Cumin 1 teaspoon Dry Oregano 1 Pinch Salt, if needed 1 Can or Box Chopped Tomatoes, about 28 ounces 3 Cups Vegetable Stock 2 Chipotle Peppers, canned 1/2 Cup Bulgur Wheat 1/2 Cup Corn Kernels, fresh or frozen 8 Ounces Firm Tofu 1 Can Black Beans, about 1 1/2 cup
Rinse and dry the peppers.
Cut peppers in half; remove seeds and stem.
Peel the onion and garlic.
Cut all peppers into a medium size chunky dice.
Cut onion into a small dice.
Heat oil in a large pot.
Add peppers and onion to the pot.
Cook ingredients over high heat.
Stir the pot every 10 or 15 seconds.
While ingredients are cooking, chop the garlic.
After the vegetables have cooked for a couple of minutes add the garlic.
Cook and stir ingredients for another couple of minutes until peppers and onions soften and just begin to take on some color.
Add chopped tomatoes, stock, chili powder, cumin and oregano to the pot.
As the liquids come to a boil, mince the chipotle peppers.
Add peppers to the pot.
Boil ingredients for a couple of minutes.
As ingredients begin to boil, gather remaining ingredients.
Cut tofu into a medium size dice.
Remove beans from can; rinse and drain.
Measure bulgur and corn.
Place ingredients onto a large plate as seen in the photo.
After the ingredients in the pot have boiled for a few minutes, add the above ingredients and mix in a few times.
Bring all ingredients to a boil.
Boil for a quick minute.
Cover the pot and remove from the heat.
Let pot rest, off of the heat, for 20 to 25 minutes.
Remove the cover and mix a few times and serve.
Can be garnished as you like with red onion, cilantro, lime.....
