• 1 medium onion – diced
  • 1 clove garlic – finely minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon chili powder 
  • 1 teaspoon smoked paprika 
  • 1-2 tablespoons tomato paste 
  • 1 can (15 oz) diced tomatoes (fire-roasted or regular)
  • 1 can (15 oz) kidney beans -drained and rinsed
  • 1/4 cup #2 or #3 coarse bulgur 
  • 2 cups vegetable broth
  • 2 pieces dark chocolate or 1 teaspoon unsweetened cocoa powder
  • Pinch salt
  • Green onion for topping 

Instructions

  • Heat oil in a medium-large saucepan. Add chopped onions and sautee until translucent and light golden in color, about 3-5 minutes. Add minced garlic and sauté for an additional 30 seconds.
  • Stir in chili powder, smoked paprika powder, and tomato paste. Add diced tomatoes.
  • Add kidney beans, bulgur, vegetable broth, chocolate, and a pinch of salt to the pot. Stir and let chili cook for about 10 minutes until the bulgur is tender. Add a bit more water or stock to create the consistency of your liking. Taste and adjust salt if needed. Top with green onions and serve.
  • Optional: Serve with avocado and tortilla chips.