Margaret Ann's Better Than Chili

• 2 tablespoons vegetable oil
• 2 medium onions chopped
• 4 large carrots chopped
• 2 each sweet red bell peppers seeded, chopped
• 2 each green bell peppers seeded, chopped
• 32 ounces black beans rinsed
• 1 cup cracked wheat (bulgur) soaked
• 32 ounces tomatoes, canned whole
• 2 cups chicken broth
• 1/4 cup chili powder
• 1 tablespoon cumin ground
• 1 tablespoon coriander ground
• 1/4 teaspoon cayenne pepper
• 1 x salt and black pepper
• 1 cup yogurt, plain
• 6 each scallions, spring or green onions
• 1/4 pound cheddar cheese grated

1. SOAK bulgur for 20 to 30 minutes in 2 cups boiling water.
2. Heat the oil in a 6-quart Dutch oven.
3. Add the onions, carrots, and the red and green bell peppers and cook over medium heat for 5 to 8 minutes.
4. Add the black beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and cayenne pepper.
5. Bring to the boil, reduce the heat, and simmer for 30 to 45 minutes, until thickened.
6. Season to taste with salt and pepper.
7. Serve in bowls with yogurt, green onions, and grated cheese as condiments for

vegetable oil, onions, carrots, sweet red bell peppers, green bell peppers, black beans, cracked wheat, tomatoes, chicken broth, chili powder, cumin ground, coriander ground, cayenne pepper, salt, yogurt, scallions, cheddar cheese

Taken from recipeland.com/recipe/v/margaret-anns-better-than-chili-39418 (may not work)