Vegetarian Chili

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and thinly sliced
• 1 red bell pepper, seeded and chopped
• 3 large jalapeno, seeded and minced (about 4 1/2 tablespoons)
• Two 28-ounce cans diced fire-roasted tomatoes with juice
• 2 cups vegetable or chicken stock (page 28) or water
• One 15- to 16-ounce can kidney beans, drained
• One 15- to 16-ounce can garbanzo beans, drained
• 1/2 cup bulgur (see note)
• 3 garlic cloves, minced
• 2 tablespoons ancho chile powder
• 1 tablespoon ground dried chipotle pepper
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 2 tablespoons red-wine vinegar
• Sour cream, for garnish
• Grated cheddar cheese, for garnish
• Chopped fresh cilantro, for garnish

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, carrots, bell pepper, and jalapenos, and saute until the vegetables are almost tender, about 8 minutes.
3. Add the tomatoes, the stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar, and bring to boil.
4. Reduce the heat to low, and cook, uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes.
5. Ladle the chili into bowls, and garnish with sour cream, grated cheese, and cilantro.

olive oil, onion, carrots, red bell pepper, jalapeno, tomatoes, vegetable, kidney beans, garbanzo beans, garlic, ancho chile powder, ground dried chipotle pepper, ground cumin, ground coriander, ground cinnamon, redwine vinegar, sour cream, cheddar cheese, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/vegetarian-chili-375288 (may not work)