Spicy Two-Bean Vegetarian Chili

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled, thinly sliced
• 1 red bell pepper, seeded, chopped
• 3 large jalapeno chilies, seeded, minced (about 4 1/2 tablespoons)
• 1 28-ounce can crushed tomatoes with added puree
• 3 cups water
• 2 15-ounce cans black beans, rinsed, drained
• 2 15-ounce cans kidney beans, rinsed, drained
• 1/2 cup bulgur*
• 2 tablespoons white wine vinegar
• 5 garlic cloves, minced
• 2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon

1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
2. Add onion, carrots, red bell pepper, and jalapenos and saute until onion and carrots are almost tender, about 8 minutes.
3. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices.
4. Bring to boil.
5. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes.
6. Ladle chili into bowls and serve.
7. Also called cracked wheat; available at natural foods stores and supermarkets.

olive oil, onion, carrots, red bell pepper, jalapeno chilies, tomatoes, water, black beans, kidney beans, white wine vinegar, garlic, chili powder, ground cumin, ground coriander, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/spicy-two-bean-vegetarian-chili-107274 (may not work)