Taco Soup

Ingredients

• 4 cups water
• ½ cup raw bulgur
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 to 3 cloves garlic, minced
• 1 medium green bell pepper, finely diced
• 4 cups cooked pinto beans (about 1½ cups dried), or two 16-ounce cans, drained and rinsed
• One 28-ounce can salt-free crushed tomatoes
• ¼ cup chopped mild green chilies, fresh or canned, optional
• ¼ cup chopped fresh cilantro, optional
• 1 to 2 teaspoons chili powder, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 to 1½ cups grated cheddar-style nondairy cheese (see Note)
• Thinly shredded romaine or green leaf lettuce
• Finely diced firm, ripe tomatoes (about 1 cup)
• Large, triangular stone-ground tortilla chips

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