Spicy Two-Bean Vegetarian Chili

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Onion - chopped
2		Carrots - peeled, and
		Thinly sliced
1		Red bell pepper - seeded, chopped
3		Jalapeño chilies - seeded, minced (large)
		= (abt 4 1/2 tbspns)
1		Crushed tomatoes with added puree - - (28 oz)
3 cups	711ml	Water
2		Black beans - (15 oz ea) - rinsed, drained
2		Kidney beans - (15 oz ea) - rinsed, drained
1/2 cup	118ml	Bulgur (cracked wheat)
		= (available at natural foods stores and
		Many supermarkets)
2 tablespoons	30ml	White wine vinegar
5		Garlic cloves - minced
2 tablespoons	30ml	Chili powder
1 1/2 teaspoons	7.5ml	Ground cumin
1 1/2 teaspoons	7.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cinnamon

Recipe Instructions

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and saute 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.

This recipe yields 6 servings.

Source:
Bon Appetit, November 2002

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