Three-Bean Veggie Chili

Name: Three-Bean Veggie Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings (3-1/2 quarts).
Ingredients: 2 tablespoons olive oil; 2 medium onions, chopped; 2 celery ribs, chopped; 1 medium green pepper, chopped; 1/3 cup tomato paste; 4 garlic cloves, minced; 4-1/2 teaspoons chili powder; 1-1/2 teaspoons salt; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon pepper; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 3 cans (14-1/2 ounces each) vegetable broth; 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) fire-roasted crushed tomatoes; 1 cup bulgur; 1 large carrot, finely shredded; Shredded cheddar cheese, optional

I adapted a recipe that my sister gave me to suit my family's tastes. The bulgur has a nice texture, making it a great substitute for meat. Because I find that this chili is even better the next day, I recommend making it a day ahead. —Tari Ambler, Shorewood, Illinois

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
1/3 cup tomato paste
4 garlic cloves, minced
4-1/2 teaspoons chili powder
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cans (14-1/2 ounces each) vegetable broth
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted crushed tomatoes
1 cup bulgur
1 large carrot, finely shredded
Shredded cheddar cheese, optional

Directions

In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir until crisp-tender, 6-8 minutes. Add tomato paste, garlic and seasonings; cook 2 minutes longer.
Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and bulgur is tender, 20-25 minutes, stirring occasionally. If desired, serve with cheese.