White bean chili with jalapeno bulgar

1/2 cup bulgar wheat
1 T fresh lemon juice
2 scallions
1 jalapeno seeded and chopped
2 T olive oil
salt and pepper
1 large onion chopped
1 green bell pepper
2 cloves garlic chopped
1 t ground cumin
1 t chili powder
14.5 oz diced tomatoes
30 oz cannellini beans (white kidney beans)

bring 1 cup water boil, add bulgar, simmer, cover until all water is absorbed and bulgar is tender about 12-15 minutes.

stir in lemon juice, scallions, jalapeno, 1 T oil, 1/4 t of salt/pepper

meanwhile - heat remaining oil in large saucepan, over medium heat. add onion, bell pepper, cook until tender, 6-8 minutes. add garlic, cumin, chili powder, 1 t salt, 1/2 t pepper, cook until fragrant, 1-2 minute.

add tomatoes and their liquic and 1 1/2 cups water to the onion mixture, bring to boil. add the beans and simmer until slightly thickened 8-10. Divide the chili among the bowls and top with bulgar.