1 green pepper
3 cloves garlic
1 1/2 cups corn (I used frozen)
8 oz. cherry tomatoes
15 oz. can kidney beans, rinsed and drained
2/3 cup bulgur (or 1/2 cup for less thick)
15 oz. can tomato sauce (1 1/2 cups)
3 cups vegetable broth
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
Prep veggies: dice onion, bell pepper, carrot, zucchini, mince garlic, and halve tomatoes.
In a stockpot over medium-high heat, sauté onion, bell pepper, carrot, zucchini, and garlic for about 7-8 minutes.
Add corn, tomatoes, and spices. Sauté another 3 minutes.
Add 3 cups broth, tomato sauce, bulgur, and beans. Bring to a boil, then reduce heat and let simmer for 15 minutes, stirring occasionally, until bulgur is cooked. (Or about 45 minutes if using regular bulgur.)
It will become very thick as the bulgur absorbs the liquid, and even more after sitting a bit. Add more broth/water to thin it out if desired.