Heat oven to Broil.
In a small bowl, pour 1/4 cup water into 1/4 cup Bulgur. Allow to bloom for 1 hour.
On a large cookie sheet, place bell peppers (cut in half, cut side down), tomatoes (cut in half, cut side down), serrano peppers, mushrooms, and poblano pepper. Drizzle with about 1/2 TBLS Olive Oil and toss to coat.
Broil for 10-14 minutes, until peppers are charred.
In a sautee pan, heat up 1 TBLS Olive Oil. Add Diced carrots, diced parnip, and diced Onion and saute for about 5 minutes. Add minced garlic and saute for another 4-5 minutes. Carrots should be al-dente.
Place the carrot/onion mixture and the roasted mushrooms in a food processor and pulse 7-8 times until chopped but not pureed (like confetti).
Add the chopped vegetables into a large stock pot.
Peel the skin from the roasted peppers and tomatoes. Remove the stems and seeds from the peppers (Leave the serrano seeds if you like spicy).
Place the tomatoes, red bell peppers and serrano peppers in the food processor, and puree.
Add the tomato/pepper puree into the stockpot.
Add 3 cups vegetable broth and 1 Cup of the red wine. Bring to a low simmer or medium-low heat.
Stir in the salt, Onion powder, paprika, cumin, oregano and pepper.
Add tomato paste, and use the can to measure an additional 6 oz of water.
Chop the Poblano pepper (that has had skin and stem/seeds removed) and add to pot.
Add the bulgar to the pot.
Simmer for 20 minutes, stirring occasionally to prevent scorching.
Add 3 TBLS cocoa powder and simmer another 10 minutes.
Remove from heat.
Add another 1/2 cup of red wine and stir to mix.
Let the chili cool off for about 10 minutes before serving.