Spicy Two-Bean Vegetarian Chili

By mentat

Ingredients

• 2 tablespoons olive oil
• 1 onion chopped
• 2 carrots peeled, and thinly sliced
• 1 red bell pepper seeded, chopped
• 3 large jalapeño chilies seeded, minced (abt 4 1/2 tbsp)
• 1 can crushed tomatoes with added puree - (28 oz)
• 3 cups water
• 2 cans black beans - (15 oz ea) rinsed, drained
• 2 cans kidney beans - (15 oz ea) rinsed, drained
• 1/2 cup bulgur (cracked wheat) (available at natural foods stores and many supermarkets)
• 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

Details

Servings 6

Preparation

Step 1

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes.

Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.