Best Vegetarian Chili

This recipe evolved over several years to the get to "best"!

Olive oil
1 12 oz jar roasted red peppers, process in food processor or chop fine (sometimes I substitute a couple of tomatoes grated using a box grater)
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.