Chunky Vegetable Chili

Ingredients

• 0.8 cup bulgur uncooked
• 2 tablespoons chili powder 
• 2 cloves garlic minced
• 0.5 cup bell pepper green chopped
• 2 teaspoons ground cumin 
• 2  jalapeño peppers minced seeded
• 4.5 cups no-salt-added chicken broth undiluted canned divided
• 29 ounce no-salt-added stewed tomatoes canned
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.5 teaspoon oregano dried
• 0.3 teaspoon pepper 
• 15 ounce no-salt-added pinto beans drained canned
• 2 cups potatoes diced peeled
• 0.5 teaspoon salt 
• 0.3 cup no-salt-added tomato paste 
• 1.5 cups water 

Equipment

• sauce pan
• dutch oven

Directions

1. Bring 1 cup chicken broth to a boil in a medium saucepan; add bulgur. Cover and let stand 10 minutes or until liquid is absorbed.
2. Coat a Dutch oven with cooking spray; add oil.
3. Place over medium-high heat until hot.
4. Add onion and next 3 ingredients; saute until tender.
5. Add bulgur, remaining 3 1/2 cups chicken broth, water, and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 hour and 10 minutes or until thickened.