Been a while since I posted a recipe.
Niki likes her vegan curry, I like my chili and I found an interesting one here:

Via the Recipezaar »

Easy Spicy Vegetarian Chili
Time: 55 mins (prep: 20 mins) - Serves 7

This is a very thick chili. The bulgur almost takes on the colour, form/texture of ground meat. Excellent with fresh bread and a garden salad or as a meal itself. Freezes/reheats well.

INGREDIENTS:

• 1 teaspoon olive oil
• 2 medium onions, chopped
• 1 medium green pepper,chopped
• 1 medium red pepper,chopped
• 3 garlic cloves, minced
• 2 cups fresh mushrooms, sliced
• 2 cups red kidney beans, cooked (a 540ml can, drained)
• 2 cups chickpeas, cooked (a 540ml can, drained)
• 1/2 cup bulgur or couscous, rinsed
• 796ml diced tomatoes, canned
• 1 cup salsa, medium
• 1/2 cup water
• 1 tablespoon chili powder
• 1 teaspoon dried basil
• 1/2 teaspoon ground pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon sugar
• 1 cup canned corn niblets (frozen works well)

METHOD:

1. Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
2. Add mushrooms, saute 4-5 minutes.
3. Add remaining ingredients except corn.
4. Increase heat to high to bring to a boil.
5. Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
6. Stir in corn, simmer until heated through.
7. Makes about 10 cups or 6-7 servings of 1 1/2 cups.

» Link to original site with recipe