Spicy Two-Bean Vegetarian Chili
Rachel
ingredients
- 2 T olive oil
- 1 onion, chopped
- 2 carrots, peeled, thinly sliced
- 1 red bell pepper, seeded, chopped
- 3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
- 1 28 oz. can crushed tomatoes with added puree
- 3 C water
- 2 15 oz. cans black beans, rinsed, drained
- 2 15 oz. cans kidney beans, rinsed, drained
- 1/2 C bulgur*
- 2 T white wine vinegar
- 5 garlic cloves, minced
- 2 T chili powder
- 1 1/2 t cumin
- 1 1/2 t coriander
- 1/2 t cinnamon
directions
- 1
Heat 2 T olive oil in heavy large pot over medium heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes.
- 2
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.
- 3
Ladle chili into bowls and serve.
notes
* Also called cracked wheat; available at natural foods stores and supermarkets.
Source: Bon Appétit
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