The bulgur wheat in this chili adds a lot of fiber, and it looks like ground beef. As a result, this healthy vegetarian chili looks like traditional chili.

In a medium soup pot, heat oil on medium-high heat. Add the onion, bell peppers and garlic. Saute for about 5 minutes, stirring frequently. Add the water, bulgur, kidney beans, black beans, tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, salt and cayenne pepper. Bring to a boil, stirring frequently. Boil for about 10 minutes. Reduce heat and simmer, uncovered, for about 10 minutes until the mixture thickens slightly as the water is absorbed into the bulgur.

• 2 teaspoons olive oil
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 6 cloves minced garlic
• 4 cups water
• 1 1/2 cups dry bulgur wheat
• 1 can (15 ounces) kidney beans, drained
• 1 can (15 ounces) black beans, drained
• 1 can (14 1/2 ounces) diced tomatoes
• 1 1/2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper