Vegetarian Chili

• 2 teaspoons vegetable oil
• 2 cloves garlic, minced or 1/2 teaspoon garlic powder
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 cups fresh mushrooms, sliced
• 1 cup corn, frozen or canned and drained
• 1 can (15.5 ounce) pinto beans, drained and rinsed
• 1 can (8 ounce) tomato sauce
• 1 can (14.5 ounce) stewed tomatoes
• 1⁄2 cup bulgur, uncooked
• 1⁄2 cup water
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup cheddar cheese, grated (low fat)

Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
Add garlic, onion, pepper, and mushrooms and saute until tender, 6-8 minutes.
Add remaining ingredients except cheese.
Reduce heat to low, cover and cook until bulgur is soft, 10-15 minutes.
Sprinkle with grated cheese and serve.
Refrigerate leftovers within 2 hours.