Spicy Two Bean Vegetarian Chili

the bulgur adds an extra meaty texture to this vegeterian chili

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  tablespoons 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)
• 1 (28 ounce) can crushed tomatoes in puree
• 3  cups water
• 2 (15 ounce) cans black beans, rinsed, drained
• 2 (15 ounce) cans kidney beans, rinsed, drained
• 1⁄2 cup bulgur
• 2  tablespoons white wine vinegar
• 5  garlic cloves, minced
• 2  tablespoons chili powder
• 1 1⁄2 teaspoons ground cumin
• 1 1⁄2 teaspoons ground coriander
• 1⁄2 teaspoon 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.