Ingredients
2
carrots, peeled, thinly sliced
1
red bell pepper, seeded, chopped
3
large jalapeño chilies, seeded, minced (about 4 1/2 tbsp)
1
28-ounce can crushed tomatoes with added puree
2
15-ounce cans black beans, rinsed, drained
2
15-ounce cans kidney beans, rinsed, drained
2
tbsp white wine vinegar
1
1/2 tsp ground coriander
Directions
1.
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 8 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. Ladle chili into bowls and serve.
2.
* Also called cracked wheat; available at natural foods stores and supermarkets.
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