Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); sauté 3 minutes. Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes. Ladle chili into each of 9 bowls; top with cheeses and sour cream.
Yield: 9 servings (serving size: 1 cup chili, 1 T. Monterey Jack cheese, 1 T. cheddar cheese, and 1 T. sour cream).