Grilled Burrito Bowls
White Bean Caesar Salad

Best Vegetarian Chili

Olive oil
1 12 oz jar roasted red peppers, process in food processor or chop fine
¼ cup chili powder
3 tablespoons dried oregano
1-2 teaspoons coriander seed
Black pepper
¼ teaspoon smoked paprika
2 15-ounce cans black beans (no or low sodium)
A couple of pickled jalapeno slices (or more if you want it hotter) cut up fine
1 cup bulgur wheat
¾ cup frozen corn
Some broth or water as needed (if too dry)

Garnishes:
Sour cream
Shredded cheese
Cilantro
Hot sauce

In a large pot, heat the olive oil. Add the spices and cook for a minute or two. Add roasted red pepper puree; sauté about 5 minutes, stirring occasionally. Add the rest of the ingredients. Mix to combine. If necessary, add a bit of broth or water to make sure everything is covered. Bring to a boil; simmer until the bulgur is soft. Serve with garnishes of choice.

By K2

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