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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