Ingredients

* 3 cups Cooked kidney beans, with 6 cups cooking liquid (how to cook beans)
* or: 3 cans Kidney beans, drained and rinsed, plus 6 cups water or soupstock
* 1 cup Bulgar or cracked wheat
* one 6 oz Can tomato paste
* 2 - 4 tbsp Olive oil
* Optional: 1 medium red onion, peeled, quartered and diced
* 1 red pepper, diced
* 1 green pepper, diced
* 1 medium carrot, diced
* 2 stalks Celery, diced small
* 1 jalapeno peppers, halved, seeded, and minced - approx. 1 Tbsp ((add another for more heat)
* 1 - 2 tbsp Fresh ginger (2 - 4 thin slices) peeled & minced, OR 1 tsp dried
* 2 - 4 cloves Garlic, peeled and minced (approx. 1 Tbsp)
* 1/2 tsp Chipotle chili powder to make it mild, 1 tsp to make it hot, more to make it fiery
* 2 bay leaves
* 1/2 cinnamon stick
* 2 tsp Each: paprika, gr. cumin, coriander
* 1 tsp Each: dried thyme, basil, oregano
* 1 - 2 cup Fresh or frozen corn kernels
* 1/2 c. Minced parsley or cilantro
* 2 tbsp Braggs liquid aminos, or soy sauce
* 1 tsp Salt or to taste
* Fresh ground black pepper to taste

Description

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