Chunky Vegetable Chili

Ingredients

• 4 1/2 cups canned no-salt-added chicken broth, undiluted and divided
• 3/4 cup bulgur, uncooked
• Vegetable cooking spray
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 1 1/2 cups water
• 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes
• 1 (15-ounce) can no-salt-added pinto beans, drained
• 1/4 cup no-salt-added tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 2 cups peeled, diced potato

Preparation

1. 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.
2. 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.