Vegan Bulgur Chili

Vegan Bulgur Chili

Ingredients:

1 c. Bulgur (Cracked Wheat)
2 tbsp. Extra Virgin Olive Oil
2 onions, (1 white, 1 yellow), chopped
2 carrots, peeled/thinly sliced
1 red bell pepper, chopped
3 large jalapenos, minced
3 c. Organic Vegetable stock (low sodium)
1 (28 oz) can- Brad's Organic Crushed tomatoes (with puree)
1 (15 oz) can- Muir Glen Organic Tomato sauce
2 (15 oz) cans- Black beans (low sodium), rinsed/drained
2 (15 oz) cans- Kidney beans (low sodium), rinsed/drained
2 tbsp. White Wine Vinegar
5 Garlic cloves, minced
2 tbsp. Chili powder
1 1/2 tsp. Ground Cumin
1 1/2 tsp. Ground Coriander
1/2 tsp. Ground Cinnamon
1/2 tsp. Cayenne pepper

1.) Heat 2 tbsp. olive oil in a large pot over high heat. Add carrots, onion, and peppers. Saute until almost tender.

2.) Add tomatoes, stock, beans, bulgur, white wine vinegar, garlic, and spices. Bring to a boil. Reduce to a medium high heat and cook uncovered, until bulgur is tender and mixture thickens, stirring often. Roughly 20 minutes.

**ENJOY!**