Bean & Bulgur Chili

1.5-2 large onions, chopped
2 celery ribs, chopped
1 large green, red or yellow pepper, choppped
4 tsp olive oil
4 garlic cloves, minced
1 large carrot, shredded
2 Tbsp chili powder
1 tsp oregano
1/2tsp cumin
1/2tsp ground pepper
1/8tsp cinnamon
1/8tsp allspice
2 cans (14.5oz)(no salt-added) diced tomatoes, undrained
1 (14.5oz)can fire-roasted diced tomatoes, undrained
1 (16oz) can kidney beans
1 (15oz)can pinto beans
1 (15oz)can black beans
1 (14oz)can vetegable broth
1/3cup tomato paste
1 cup uncooked bulgar

1. In a dutch oven cook onions, celery and green pepper in oil until tender. Add garlic, cook 1 more minute. Stir in carrots and seasonings, cook another minute longer.

2. Stir in tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Reduce heat; cover & simmer for 30mins.

3. Meanwhile, cook bulgar according to package directions. stir into chili and heat through.
Garnish with a dollup of sour cream if desired.

Yields: approx 10people
Nutrition Facts: serving size=1 1/3cups, 240calories, 3g fat, 587g sodium, 45g carb, 12g fiber, 11g protein