Taco Soup | Vegan Nook

Ingredients

• 1 cup water, plus 3 cups hot tap water
• 2 teaspoons Better Than Bouillon No Chicken Base
• ½ cup uncooked bulgur or substitute 1½ cups of prepared brown rice
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 medium green bell pepper, diced into ½ to 1-inch pieces
• 4 cups pre-cooked pinto beans or two 16-ounce cans, drained and rinsed
• 1 28-ounce can of crushed tomatoes
• 1 4-ounce can of fire-roasted diced green chiles
• 1 tablespoon agave nectar
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• salt & freshly ground pepper to taste
• ⅓ cup fresh cilantro, chopped