The presentation of this easy, offbeat soup, filled with spiced beans and grain (quinoa or bulgur) is like a taco turned inside out, is fun and dramatic.
Bring 1 cup of water to a boil in a small saucepan. Add the grain of choice and simmer, covered, for 15 minutes, or until the water is absorbed.
Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden.
Add the remaining ingredients, except the garnishes, plus the cooked grain and 3 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat. This should have the texture of a thick chili, but if too thick, stir it a little more water.
Assemble each serving as follows: Fill each bowl about ⅔ full with soup. Top with some grated cheese, shredded lettuce, and diced tomatoes. Line the perimeter of each bowl with several tortilla chips, points facing upward, for a kind of star-shaped effect. The tortilla chips can be used to scoop up the solid parts of the soup or just nibbled along with the soup.
Pass around a bowl of extra tortilla chips and hot seasoning for embellishing individual portions.