Bean & Bulgur Chili

• 2 large onions, chopped
• 2 celery ribs, chopped
• 1 large green pepper, chopped
• 4 teaspoons olive oil
• 4 garlic cloves, minced
• 1 large carrot, shredded
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon coarsely ground pepper
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 can (14-1/2 ounces) fire-roasted 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 ounces) vegetable broth
• 1/3 cup tomato paste
• 1 cup bulgur
• Reduced-fat sour cream, optional

1. In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer.
2. Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with sour cream if desired.

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

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