I am always on the lookout for a good vegetarian chili recipe. The mushrooms give this chili umami and texture and the bulgur thickens it up. We ended up using salsa verde because we did not have any cilantro and we needed more liquid. As it started to cook, the colors were very inviting.
After the bulgur cooks up the chili has a pleasing thickness and it is ready for a dollop of optional Greek yogurt with salt and cumin.