Vegetarian Chili

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2 tablespoons vegetable oil

1 medium to large onion, chopped (about 1½ cups)

3 garlic cloves, finely chopped (about 1½ tablespoons)

2 jalapeños, seeded and finely chopped

2 tablespoons chili powder

½ tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon kosher salt

4 bell peppers, cored, seeded and cut into ½-inch pieces

1 large zucchini, cut into ¼-inch pieces

2 cups corn kernels (one 15-ounce bag), defrosted

2 cans (14 ounces each) diced tomatoes, juices drained

2 cans (15 ounces each) black beans, drained and rinsed

2 cans (15 ounces each) white beans, drained and rinsed

1 cup dried bulgur wheat

3 cups vegetable stock or broth

1 tablespoon red wine vinegar

2 tablespoons tomato paste

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