Spicy Two Bean Vegetarian Chili

Submitted by Mizzy

"the bulgur adds an extra meaty texture to this vegeterian chili"

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 6

ingredients

• 29.58 ml olive oil
• 1 onion, chopped
• 2 carrots, peeled, thinly sliced
• 1 red bell pepper, seeded, chopped
• 3 large chilies, seeded, minced (about 4 1/2 tablespoons)
• 793.78 g can crushed tomatoes in puree
• 709.77 ml water
• 2 (850.48 g) can black beans, rinsed, drained
• 2 (850.48 g) can kidney beans, rinsed, drained
• 118.29 ml bulgur
• 29.58 ml white wine vinegar
• 5 garlic cloves, minced
• 29.58 ml chili powder
• 7.39 ml ground cumin
• 7.39 ml ground coriander
• 2.46 ml ground cinnamon

directions

1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
2. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes.
3. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices.
4. Bring to boil.
5. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes.
6. Ladle chili into bowls and serve.