1 In a 5L pot, heat the oil on medium. Add the onion, capsicum, chillies and garlic; cook, stirring occasionally, until the onion is golden brown and the capsicum and chillies are tender; about 10 minutes.
2 Add the spices and cook, stirring, for one minute to lightly toast them. Stir in the bulgur. Add the beef and cook, breaking it up with a spoon, until it's no longer pink; about three minutes.3 Stir in the tomatoes and their puree, the beans, 1/2 cup water and salt; bring to a simmer. Cover and cook until the flavours are blended and the meat and bulgur are tender; about 30 minutes. Serve with lime wedges if desired.
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