Spicy Two Bean Chili

This is my “go to” chili recipe when I am having a group of friends over for a casual dinner.  The secret ingredient is the bulgar.  Bulgar adds a nice chewy texture to create a really hearty dish.  This chili comes together quickly but give it time to sit so that all of the wonderful chili flavors come together.  Three jalapeño chili peppers will add just enough heat but if you want more, add another.  Be generous with the cilantro and serve some extra chopped red onion on the side.   A nice green salad and some corn bread go nicely.  Enjoy!

Spicy Two-Bean Chili

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

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.