Spicy Two-Bean Vegetarian Chili

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

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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

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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