Spicy Two Bean Vegetarian Chili |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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the bulgur adds an extra meaty texture to this vegeterian chili Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 carrots, peeled, thinly sliced |
1 red bell pepper, seeded, chopped |
3 large chilies, seeded, minced (about 4 1/2 tablespoons) |
1 (28 ounce) can crushed tomatoes in 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 |
Directions:
1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
2. Add onion, carrots, red bell pepper, and jalapeños and sauté 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.
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