Ingredients
2 large onions, chopped2 celery ribs, chopped1 large green pepper, chopped4 teaspoons olive oil4 garlic cloves, minced1 large carrot, shredded2 tablespoons chili powder1 teaspoon dried oregano1/2 teaspoon coarsely ground pepper1/2 teaspoon ground cumin1/8 teaspoon ground cinnamon1/8 teaspoon ground allspice2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (14 ounces) vegetable broth1/3 cup tomato paste1 cup bulgurOptional: Sour cream, fresh corn, chopped red onion and sliced jalapeno peppers
Preparation
In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer.
Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with toppings as desired.
