Spicy Two-Bean Chili (Rebecca Averill, Epicurious 2002)

Ingredients:

• 2 TBS olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 large jalapeno chilis, seeded and minced (or you can use red pepper flakes)
• 1 28-ounce can of crushed tomatoes
• 3 cups water
• 2 15-ounce cans of black beans, rinsed and drained
• 2 15-ounce cans of kidney beans, rinsed and drained
• 1/2 cup bulgar
• 2 TBS red wine vinegar
• 2 cloves garlic, minced
• 2 TBS chili powder
• 1 TBS smoked, hot paprika
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons ground coriander
• sour cream to garnish

Heat olive oil in dutch oven over medium heat. Add onions, carrots, red pepper flakes and sauté until almost tender (1bout 10 minutes).

Add tomatoes, water, beans, blugar, vinegar, garlic and spices. Bring to a boil. Reduce heat to a simmer and cook, uncovered, until bulgar is tender and the mixture thickens (stir often over about 20 minutes).

Ladle into bowls and top with sour cream.