• Before starting, wash and dry all produce.
• Roughly chop kale.
• Cut zucchini into 1/4-inch half moons.

• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

• Meanwhile, heat a large pot over medium-high. When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then beef and half the Smoked Paprika-Garlic Blend. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
• Transfer to a medium bowl, then set aside. 

• To the same pot from step 3, add mirepoix and 1 tbsp (2 tbsp) water. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp and water has evaporated. 
• Add zucchini, kale and 1/4 cup (1/3 cup) water. Cook for 2-3 min, stirring often, scraping any brown bits from the bottom of the pot, until fragrant.
• Season with salt and pepper.

• Return beef to pot. Add crushed tomatoes, beans with their liquid, remaining Smoked Paprika-Garlic Blend and 1 1/2 cups (2 1/2 cups) water. Stir to combine. 
• Bring to a boil over high. Once boiling, lower to medium-low. Cook for 4-5 min, stirring occasionally, until veggies are tender. 
• Season with salt and pepper. 

• Once bulgur is tender, fluff with a fork.
• Stir bulgur into stew. 
• Divide stew between bowls. 
• Sprinkle feta over top. 

If you've opted to get beef, cook in the same way the recipe instructs you to cook sausage.**