Spicy Garden Chili

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped mushrooms
• 3 tablespoons minced seeded jalapeno pepper
• 2 tablespoons chili powder
• 2 tablespoons chopped fresh oregano
• 1 teaspoon ground cumin
• 2 cups water
• 1/2 cup uncooked bulgur or cracked wheat
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (10 3/4-ounce) can tomato puree
• 1 cup frozen whole-kernel corn
• 1 (16-ounce) can cannellini beans or other white beans, drained
• 1 (16-ounce) can red beans, drained
• 9 tablespoons (2 1/4 ounces) shredded Monterey Jack cheese with jalapeno peppers
• 9 tablespoons (2 1/4 ounces) shredded reduced-fat sharp cheddar cheese
• 9 tablespoons low-fat sour cream

1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); saute 3 minutes. Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes. Ladle chili into each of 9 bowls; top with cheeses and sour cream.

olive oil, onion, green bell pepper, mushrooms, pepper, chili powder, fresh oregano, ground cumin, water, tomatoes, tomato puruee, corn, cannellini beans, red beans, shredded monterey jack cheese, cheddar cheese, lowfat sour cream

Taken from www.myrecipes.com/recipe/spicy-garden-chili (may not work)