Spicy Garden Chili

I love vegetarian meals, but my husband is just the opposite, so I like when I find a vegetarian meal that's hearty enough to please even my husband. This one fits the bill! I got this recipe from Cooking Light and changed it a little to suit our own tastes.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1 1⁄2 cups  chopped onions
• 1  red bell pepper, chopped
• 1  cup  chopped mushroom
• 3  tablespoons  minced  jalapeno peppers
• 2  tablespoons chili powder
• 1  teaspoon cumin
• 1  teaspoon  coriander
• 2  tablespoons  chopped fresh oregano
• 1 (16 ounce) can pinto beans
• 1 (16 ounce) can  red beans
• 2  cups beef broth
• 28  ounces diced tomatoes
• 14  ounces tomato sauce
• 1  cup frozen corn
• 1⁄2 cup bulgur

Directions

1. Heat oil in large Dutch oven over medium-high heat.
2. Add first 7 ingredients(onion through to coriander) and saute 3 minutes, until onion is softened.
3. Add remaining ingredients, reduce heat, and simmer 30 minutes.
4. The longer the chili sits the thicker it will become due to the bulgur.
5. Top individual bowls with sour cream and shredded cheese.