Kary Osmond: Simple vegetarian chili is endlessly adaptable
1 green bell pepper, diced
1 tablespoon finely chopped garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 can (540 mL/19 fl oz) diced tomatoes
1 cup vegetable stock
1/4 cup bulgur (medium)
1 can (540 mL/19 fl oz) black beans, drained
1/2 teaspoon salt
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