INGREDIENTS
2 tbsp
olive oil
1
medium onion, chopped
2
medium carrots, peeled and thinly sliced
1
medium red bell pepper, seeded and chopped
1
or 2 large jalapeño chilies, seeded and minced (2 or 3 tablespoons, depending on preference)
1 28 ounce can
crushed tomatoes with added puree
3 cups
water
2 15 ounce cans
kidney beans, rinsed and drained
1/2 cup
bulgur
2 tbsp
white wine vinegar
5 cloves
garlic, minced
2 tbsp
chili powder
1 1/2 tsp
ground cumin
1 1/2 tsp
ground coriander