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Heat the olive oil in a saucepan over medium heat.
Add chopped onions and cook until soft.
Stir in peppers, bulgur and Mexican seasonings.
Cook together for 1–2 minutes to release the aroma.
Pour in ½ cup water and diced tomatoes; bring to the boil, stirring occasionally.
Season to taste with salt and pepper.
Add the kidney beans and simmer for 6–7 minutes until almost all water is absorbed.
Remove from the heat and cool to room temperature.
Spread the bulgur chili mixture on a dehydrator tray covered with non-stick sheet or parchment paper.
Dehydrate at 52C/125F for 8-10 hours until brittle.
Pack dried meal in a zip-lock bag.
Pour dry bulgur chili mixture into the pot; add 1 cup water and stir well.
Place pot over medium heat and bring to the boil.
Cook, stirring occasionally, for about 5 minutes.
Remove from heat, cover, and let stand for another 5 minutes to rehydrate meal completely.
Stir in chocolate pieces and enjoy!