"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. " Servings: makes 15 cups

Ingredients

2	tablespoons olive oil
1	onion, chopped
2	carrots, peeled, thinly sliced
1	red bell pepper, seeded, chopped
3	jalapeño chile peppers, seeded, minced
28	ounces tomatoes
2 3/4	cups water
1/4	cup red wine
3 1/2	cups (2 cans) black beans, rinsed, drained
3 1/2	cups (2 cans) kidney beans, rinsed, drained
1	can chick peas in water
1/2	cup bulgur wheat
2	tablespoons balsamic 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

Directions

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.
   
   
2. * Also called cracked wheat; available at natural foods stores and supermarkets.
   
   

Categories

Beans, Main Dish, American-Southwestern, Simmer, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber Very high in vitamin A High in vitamin C

Bad points Contains alcohol