holy molé two-bean chili

you won’t miss the meat. the bulgur adds a “meaty” texture and the unsweetened chocolate adds an unmistakable sumthin-sumthin. delicious! adapted from Spicy Two-Bean Chili at epicurious.com

ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
3 large jalapeño chilies, seeded, minced
1 28-ounce can diced tomatoes
3 cups water
2 15-ounce cans low-sodium black beans, rinsed, drained
2 15-ounce cans low-sodium 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
1/8 teaspoon sugar
3 tablespoons unsweetened chocolate, chopped fine

directions

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 10 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Stir in chocolate and sugar. Simmer for 5 minutes. Stir. Ladle chili into bowls and serve.

Source: margaux