In a stock pot with a little water covering the bottom, sauté the onion until translucent.
Add red pepper, garlic, chili powder and cumin. Stir together until flavors meld, about 2 minutes.
Add diced tomatoes, bulgur wheat and kidney beans. Cover with water and bring to a boil.
Turn down to simmer and let cook for 30 minutes, or until the wheat is soft and the beans are well-seasoned with the spices. Taste, and add more chili powder and cumin if desired.
Serve hot, with my Rustic Cornbread for a perfect combination.