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["Heat oven to Broil.
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In a small bowl, pour 1/4 cup water into 1/4 cup Bulgur. Allow to bloom for 1 hour.", "On a large cookie sheet, place bell peppers (cut in half, cut side down), tomatoes (cut in half, cut side down), serrano peppers, mushrooms, and poblano pepper. Drizzle with about 1/2 TBLS Olive Oil and toss to coat.
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Broil for 10-14 minutes, until peppers are charred.", "In a sautee pan, heat up 1 TBLS Olive Oil. Add Diced carrots, diced parnip, and diced Onion and saute for about 5 minutes. Add minced garlic and saute for another 4-5 minutes. Carrots should be al-dente.
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Place the carrot/onion mixture and the roasted mushrooms in a food processor and pulse 7-8 times until chopped but not pureed (like confetti).
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Add the chopped vegetables into a large stock pot.", "Peel the skin from the roasted peppers and tomatoes. Remove the stems and seeds from the peppers (Leave the serrano seeds if you like spicy).
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Place the tomatoes, red bell peppers and serrano peppers in the food processor, and puree.
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Add the tomato/pepper puree into the stockpot.", "Add 3 cups vegetable broth and 1 Cup of the red wine. Bring to a low simmer or medium-low heat.
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Stir in the salt, Onion powder, paprika, cumin, oregano and pepper.
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Add tomato paste, and use the can to measure an additional 6 oz of water.", "Chop the Poblano pepper (that has had skin and stem/seeds removed) and add to pot.
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Add the bulgar to the pot.", "Simmer for 20 minutes, stirring occasionally to prevent scorching.
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Add 3 TBLS cocoa powder and simmer another 10 minutes.", "Remove from heat.
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Add another 1/2 cup of red wine and stir to mix.
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Let the chili cool off for about 10 minutes before serving."]
