3 Bean Vegetarian Chili

3 Bean Vegetarian Chili

2 tablespoons olive oil

1 large yellow onion, chopped

2 carrots, peeled and chopped

1 red bell pepper, seed

6 garlic cloves, minced

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

2 15-ounce cans garbanzo beans, rinsed, drained

1/2 cup bulgur wheat

2 Tablespoons salt

1/2 Tablespoon freshly ground black pepper

2 Tablespoons chili powder

2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1 Tablespoon cocoa powder

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, garlic, carrots, red bell pepper, and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, water, beans, bulgur, spices, and cocoa. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Taste for seasoning. Ladle chili into bowls and serve. Top with sour cream or cheese, real or vegan substitutes as desired.