YIELD: 6 servings

Vegans and carnivores alike will enjoy this hearty, flavorful chili.

INGREDIENTS

• 1 onion, chopped
• 2 carrots, scrubbed, unpeeled, thinly sliced
• 1 red bell pepper, seeded, chopped
• 3 large jalapeño chilies, seeded, minced
• 1 28-oz can crushed tomatoes, with puree
• 2 large tomatoes, chunked
• 3 cups water or low-sodium vegetable broth
• 1 15-oz can black beans
• 1 15-oz can kidney beans
• 1 15-oz can cannellini beans
• 1 15-oz can garbanzo beans
• ½ cup bulgur wheat
• 5 Tbsp white wine vinegar
• 5 garlic cloves, minced
• 2 Tbsp chili powder
• 1-½ tsp ground cumin
• 1-½ tsp ground coriander
• ½ tsp ground cinnamon

PREPARATION

Rinse and drain all beans and set aside. Heat 2 tablespoons of water or vegetable broth in heavy, large pot over medium-high heat. Add onion, carrots, red bell pepper and jalapeños. Sauté until onion and carrots are almost tender, about 8 minutes. Keep the vegetables moving, especially at first; soon the onions will emit liquid and allow oil-free steam frying.

Add tomatoes, 3 cups water or broth, beans, bulgur, white wine vinegar, garlic and spices. Bring to a boil. Reduce heat to medium-high and cook, uncovered, stirring often, about 20 minutes, until bulgur is tender and mixture thickens. Refrigerate or freeze leftovers.

Recipe submitted by Phil Wexler, Wellness Coach Phil. June 2012

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