The Neely's Vegetarian Chili

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled, thinly sliced
• 1 red bell pepper, seeded and chopped
• 3 large jalapenos, seeded and minced (about 4 1/2 tbls.)
• 2 (28 ounce) cans diced fire roasted tomatoes with juice
• 2 cups vegetable stock (or water)
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can chickpeas, drained (also called garbanzo beans)
• 1/2 cup bulgur (cracked wheat)
• 3 garlic cloves, minced
• 2 tablespoons dried ancho chile powder (or regular chile powder)
• 1 tablespoon ground dried chipotle pepper (or 1-2 tsp. chipotle in adobo sauce, pureed)
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 2 tablespoons red wine vinegar
• sour cream, for garnish
• grated cheddar cheese, for garnish
• chopped fresh cilantro, for garnish

Recipe

• heat the olive oil iin a large pot over medium high heat. add onions, carrots, bell pepper, and jalapenos. saute until the vegetables are almost tender, about 8 minutes.
• add the tomatoes, stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar; bring to a boil.
• reduce heat to low, and cook uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes.
• ladle the chili into bowls and garnish with sour cream, grated cheese, and cilantro. enjoy!