The Neely's Vegetarian Chili

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Gina says every once in a while, she and the girls go on a little veggie kick to take a break from eating meat. This is a hearty, spicy chili that is so satisfying that even pat, her husband loves it! serve with some yummy cornbread! from down home with the neely's cookbook.

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Steps

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Heat the olive oil iin a large pot over medium high heat.

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Add onions , carrots , bell pepper , and jalapenos.

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Saute until the vegetables are almost tender , about 8 minutes.

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Add the tomatoes , stock or water , beans , bulgur , garlic , chile powder , chipotle pepper , cumin , coriander , cinnamon , and vinegar.

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Bring to a boil.

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Reduce heat to low , and cook uncovered , stirring occasionally , until the bulgur is tender and the mixture thickens , about 20 minutes.

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Ladle the chili into bowls and garnish with sour cream , grated cheese , and cilantro.

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Enjoy !.

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Ingredients

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olive oil, onion, carrots, red bell pepper, jalapenos, tomatoes with juice, vegetable stock, kidney beans, chickpeas, bulgur, garlic cloves, dried ancho chile powder, chipotle pepper, ground cumin, ground coriander, ground cinnamon, red wine vinegar, sour cream, cheddar cheese, fresh cilantro