VEGETARIAN CHILLI

Ingredients:
1 1/2 lbs dried red kidney beans
1 tbsp canola oil
2 medium onions, chopped
2 poblano peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, finely chopped
2 tbsp chilli powder
1 tsp dried oregano
1 tsp ground cumin
2 cans (28 ounces each) diced tomatoes
5 cups water
1 1/2 cups bulgur
Salt and pepper to taste
1 ripe avocado, peeled and dice
1 cup shredded cheddar

Preparation:

• In a large bowl, combine the beans with enough cold water to cover them by several inches, soak overnight at room temperature. 
• Drain the beans, set aside.
• In a large skillet heat the canola oil over medium heat.
• Add the onions, pablano and jalapeno peppers, garlic, chilli powder, oregano and cumin. Cumin, stirring occasionally for 5 minutes or until the onions are tender.
• Add the tomatoes, beans and water. Bring to boil, lower the heat and cover. Simmer, stirring occasionally for 1 hour. The mixture should be soupy; add more water if necessary.
• Stir in the bulgur, salt and black pepper. Recover the pan and simmer, stirring occasionally for 20 minutes.
• Taste for seasoning. Add more salt and black pepper, if you like.
• Ladle into bowls and garnish with avocado and cheddar.