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Spicy Two-Bean Vegetarian Chili

5 star rating
 

Submitted by: JulieAnne H.

 

Photo by: Katy Stovall

Your choice of canned beans and bulgar wheat provide the protein for this spiced, meatless chili with tomatoes, carrots, peppers and onions.
 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 1 red bell pepper, seeded and chopped
  • 3 jalapeno peppers (or as desired), seeded and minced
  • 1 28-ounce can crushed tomatoes
  • 3 cups water
  • 2 15-ounce cans beans (choose from garbanzo, kidney, pinto and/or black beans), rinsed and drained
  • 1/2 cup bulgur wheat
  • 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

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Method

Heat olive oil in a heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapenos; saute until onion and carrots are almost tender, about 5 minutes. Stir in crushed tomatoes, water, garbanzo beans, kidney beans, bulgur, white wine vinegar, garlic, and spices. Bring to a boil. Reduce heat and cook uncovered, until bulgur is tender and mixture thickens somewhat, stirring often, about 20 minutes. Ladle chili into bowls and serve.

 

Notes: You may use two of the same kinds of beans or two different types of beans in this recipe. This is a great recipe to prepare ahead of time. It reheats beautifully, and the flavors develop over time.

 

Number of Servings: 6

 

Submitted by: JulieAnne H. ()

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