2 tablespoons vegetable oil
1/2 cup chopped onion
1 teaspoon minced garlic
2/3 cup bulgur (uncooked)
2 cups water
2 (14 1/2 oz) cans chunky tomatoes, chili style
1 (8 oz) can tomato sauce
1 (15 1/2 oz) can kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
2-3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
In a large skillet, heat oil over medium heat. Stir in onion and garlic: saute until tender about 5 minutes.
Stir in bulgur, continue cooking until slightly toasted.
Add water, simmer, covered until bulgur is tender (10-12 minutes).
Stir in next 10 ingredients; heat through.