"This is a recipe I created on a snowy night when my family needed a little warming up," writes Rebecca Averill of Beverly, Massachusetts. "I combined the spices of India with the flavors of the Southwest, and added bulgur to give the chili a meaty texture. "
Recipe information
Yield
Makes 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 cans 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 teaspoon ground cinnamon
Preparation
Step 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.
Step 2
- Also called cracked wheat; available at natural foods stores and supermarkets.
