Step 1

Dice onion and bell pepper. Dice zucchini and set aside.

Step 2

In a stockpot over medium-high heat, sauté onion and bell pepper for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, mince garlic.

Step 4

When onion is translucent, add garlic, chili powder, smoked paprika, and cumin. Stir and sauté 1-2 minutes.

Step 5

Add zucchini, sweet corn, broth, tomato sauce, diced tomatoes, bulgur, and kidney beans (rinsed and drained).

Step 6

Bring to a light boil. Then reduce heat and simmer for 15 minutes, stirring occasionally, until bulgur is cooked.

Step 7

Serve with any desired toppings.