Three-Bean Veggie Chili

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 medium green pepper, chopped
• 1/3 cup tomato paste
• 4 garlic cloves, minced
• 4-1/2 teaspoons chili powder
• 1-1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 3 cans (14-1/2 ounces each) vegetable broth
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) fire-roasted crushed tomatoes
• 1 cup bulgur
• 1 large carrot, finely shredded
• Shredded cheddar cheese, optional

1. In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir until crisp-tender, 6-8 minutes. Add tomato paste, garlic and seasonings; cook 2 minutes longer.
2. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and bulgur is tender, 20-25 minutes, stirring occasionally. If desired, serve with cheese.

olive oil, onions, celery, green pepper, tomato paste, garlic, chili powder, salt, oregano, ground cumin, pepper, ground cinnamon, ground allspice, vegetable broth, salt, kidney beans, pinto beans, black beans, tomatoes, bulgur, carrot, cheddar cheese

Taken from www.tasteofhome.com/recipes/three-bean-veggie-chili/ (may not work)