Heat oils in a saucepan, and sauté onions and garlic for 2 to 3 minutes. Add water, chili beans, tomatoes, bulgur, and cumin. Cover, and bring to a boil. Reduce the flame to medium-low, and simmer for 15 minutes, stirring occasionally so the bulgur doesn't clump. Reduce the flame to low, add shoyu, cover, and cook for another 5 minutes. Serve.
3g fat (12% calories from fat),