Step 1

In a large soup pot, sauté the onion and red bell pepper over medium heat in 1/4 cup vegetable broth for 5 to 6 minutes until softened.

Step 2

Add the chili powder, garlic powder, smoked paprika, cumin, oregano, bulgur and Bragg's liquid aminos. Stir well and sauté for 1 minute to infuse the bulgur and veggies with the spices.

Step 3

Add the remaining vegetable broth, black beans, kidney beans, diced tomatoes, and tomato sauce. Mix well. Increase the heat to high and bring to a boil. Once boiling, turn down the heat to medium low and simmer for 15 minutes until the bulgur is cooked through.

Step 4

Add the corn kernels and cook another 5 minutes to heat through.

Step 5

Serve hot with your choice of garnishes. Enjoy!