Name: Spicy Two-Bean Vegetarian Chili
Yield: 6 Servings
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 (about 4 1/2 tablespoons); 1 28-ounce can crushed tomatoes with added puree; 3 cups water; 2 15-ounce can 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 teaspoons ground cinnamon

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