Black Bean Chili

Because I can never follow a recipe exactly, or I never have the right ingredients, I always end up changing or adding to recipes (I'm not so sure that's a good thing, but it usually works out :)) I wanted to make the Vegetarian Chili recipe in Dr. Dean Ornish's "The Spectrum," but I didn't have a couple of the ingredients and I wasn't sure about the cinnamon--but I loved the idea of adding bulgur wheat. I also wanted to try the Better-for-You Black Bean Chili in WomenHeart's "All Heart Family Cookbook," so I just kind of morphed the two together. We liked it, and it was very "hearty"--in fact, all the ingredients, except the cumin, are specifically heart-healthy, so enjoy!

Black Bean Chili
2 Tbsp olive oil
1 large onion, chopped
1 green bell pepper, chopped (I used half green, half red)
1 large sweet potato, peeled and cut into 1/2" pieces
2 cloves garlic, minced
2 Tbsp chili powder (I only used about 1 Tbsp)
1/2 tsp ground cumin
2 (15 oz) cans black beans, rinsed and drained
2 (14.5 oz) cans whole tomatoes with juice, chopped (I used one can crushed and one can diced)
1 can (4.5 oz) green chile peppers, drained
1/2 cup pre-soaked bulgur wheat (let 1/2 c bulgur wheat and 1/2 c water sit for 30 mins)
1/2 to 1 cup low sodium vegetable broth, depending on desired consistency
1 ripe avocado, diced

Saute onion, bell pepper and potato in oil in large saucepan for about 5 mins, stirring frequently. Add the garlic, chili powder and cumin and cook for 1 min longer. Stir in beans, tomatoes, chile peppers, wheat and broth. Bring to a boil. Reduce heat and simmer for 30 mins, or until potato is tender (I simmered for about 45 mins). Spoon the chili into bowls and top each serving with some diced avocado (I added a dollop of sour cream, as well).