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The Boston Globe

Food & dining

Recipe for all-bean vegetarian chili

Serves 8

2 tablespoons canola oil
3 medium onions, coarsely chopped
4 cloves garlic, sliced
3 red, orange, or yellow bell peppers, cored and chopped
1 small chili pepper, thinly sliced
3 tablespoons chili powder
2 teaspoons ground cumin
Salt and black pepper, to taste
¼ cup tomato paste
½ cup red wine
1 tablespoon soy sauce
2 cans (28 ounces each) diced tomatoes
3 cans (15 ounces each) kidney beans, drained but not rinsed
1 bay leaf
1 cup medium-grain bulgur
2 cups water
1 bunch scallions, trimmed and thinly sliced
½ cup chopped fresh cilantro
2 ripe avocados, halved, seeded, sliced, and sprinkled with juice of 1 lemon
Hot sauce (for sprinkling)

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