4 tbsp neutral oil
2 red onions, minced
2 red bell peppers, diced small
2 yellow bell peppers, diced small
6 garlic cloves, minced
1.5 tbsp cumin powder
1 tsp cinnamon powder
2 tsp smoked paprika
2 chipotles en adobo, minced
2 x 16oz cans plum tomatoes, puréed
3 cups water or veg stock
1.25 cups coarse bulgur
1 cup cooked black beans
1.5 cups cooked pinto beans
3 tbsp cacao powder
2 bu cilantro, chopped
2-3 limes, juiced
Salt to taste
-Heat oil in a heavy based pot. Once hot add onions and peppers and cook on a medium heat till softened and beginning to brown. Add garlic and cook for a minute more. Add the dry spices and cook for 30 seconds or so.
-Add the chipotles, tomato sauce and water and bring to the boil. Now add the bulgur and cooked beans along with a tsp of salt. Lower the heat to a simmer, cover and allow to cook for 45 minutes. Stir every so often to make sure the bottom doesn't burn and add water if it gets too thick.
-Add the cacao towards the last 10 minutes of cooking time.
-When done, add the lime juice, cilantro and season to taste
-Serve with baked potato, avocado salsa and tofutti sour cream