Bring 1 cup chicken broth to a boil in a medium saucepan; add bulgur. Cover and let stand 10 minutes or until liquid is absorbed.
Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 3 ingredients; saute until tender. Add bulgur, remaining 3 1/2 cups chicken broth, water, and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 hour and 10 minutes or until thickened.