Vegetarian Chili #2

• 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 wheat
• 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

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.