Let me tell you a cautionary tale about the importance of close reading. I found a delicious-looking recipe for vegetarian chili in March 2011's issue of Triathlete Magazine (aspirational reading, okay?) and stuck it up on my refrigerator. When I went to the grocery store, I was overly confident that I remembered the correct ingredient proportions, and this confidence spread over into the actual cooking process. Long story short, I wound up with 12 servings of vegetarian chili instead of six (suspicions arose when I had to break out the stockpot because the normal-sized pot was too small, but at that point the commitment had been made).
So this is a recipe for a massive amount of veggie chili. You could make less, but I'm not capable of doing that. It's good though—leave out the bulgur for your gluten-free friends, put the bulgur in for an extra-nice texture.
