n n Place water in a small saucepan and bring to a boil over high heat. Reduce heat to low, add the bulgur, stir well, cover and simmer gently until cooked but still chewy (about 5-7 minutes).n n While the bulgur is cooking, heat the olive oil in a large saucepan over medium-high heat. Sauté the onions until slightly soft (about 2-3 minutes). Add the garlic, chili powder, cumin, and Tabasco or cayenne. Cook for another 1-2 minutes. Add red bell peppers and sauté for 2-3 minutes.n n Reduce the heat to low, Add the tomatoes with their juice, corn, and both cans of beans; stir well. Cover and cook for about 15 minutes, or until fully heated. Add the bulgur and it's liquid to the chili. Stir well, cover, and let simmer for a few minutes to allow flavors to meld together. Add salt to taste.n n Put desired amount of Frito corn chips in a bowl and cover with chili.n n Top with sour cream, cilantro, avocado, cheese, and pico de gallo, if desired.nn