Vegan Texas Chili

• water/broth to saute
• small onion, chopped
• 2 garlic cloves, chopped
• salt and pepper
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne (optional)
• 1/2 tablespoon chili powder
• 1/2 cup bulgur
• 3 1/2 teaspoons soy sauce
• 1 tablespoon ketchup
• 1 can rotel (I used mild)
• 1 can water
• 2 tablespoons tomato paste

Saute-steam the onions until they are soft, about five minutes. Add the garlic and cook another 30 seconds. Add all the spices and stir to combine. You can leave out the cayenne to reduce the heat a bit. Add the bulgur and stir everything together again. Combine the soy sauce and ketchup and pour the mixture over the bulgur. Stir continuously until combined.

Pour in the can of rotel (or about 10 ounces diced tomatoes). Fill the can with water once and add to the other ingredients. Add the tomato paste and stir everything once more. Bring everything to a boil and then turn the heat down to a simmer. Simmer covered for 20 minutes.

Taste and adjust the seasonings. Most of the liquid should be absorbed. If the chili is too dry, add some water. If it's too wet, simmer a few more minutes. Texas chili can be anywhere from moist to somewhat soupy, whatever your preference.