Bulgur Chili

• 2 cups water
• 1 cup bulgur
• 1 tablespoon olive oil
• 2 cups shredded carrots
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 jalapeno pepper, seeded and minced
• 2 cloves garlic, minced, or more to taste
• 5 cups reduced-sodium tomato juice
• 2 (16 ounce) cans kidney beans
• 2 (16 ounce) cans black beans
• 1 (28 ounce) can petite diced tomatoes, undrained
• 1 (8 ounce) can low-sodium tomato sauce
• 2 tablespoons chili powder
• 2 tablespoons taco seasoning
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper

1. Pour water and bulgur into a saucepan. Bring to a boil; cover and simmer until tender, 12 to 15 minutes. Drain off excess water.
2. Heat olive oil in a large pot over medium heat. Add carrots, onions, green bell pepper, red bell pepper, and jalapeno pepper; cook and stir until softened and starting to brown, 5 to 10 minutes. Stir in garlic; cook and stir until fragrant, 1 to 2 minutes.
3. Stir cooked bulgur, tomato juice, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, taco seasoning, cumin, cayenne, and pepper into the pot. Bring to a boil; reduce heat and simmer until flavors combine, 20 to 30 minutes.

water, bulgur, olive oil, carrots, onion, green bell pepper, red bell pepper, pepper, garlic, tomato juice, kidney beans, black beans, tomatoes, tomato sauce, chili powder, taco, ground cumin, cayenne pepper, ground black pepper

Taken from www.allrecipes.com/recipe/255289/bulgur-chili/ (may not work)