½ green pepper, seeded, chopped 2 large chipotle chillies, seeded, minced (can be found in a can in the gourmet cooking section of grocery store) 1 28-ounce can crushed tomatoes with added puree (be sure to check the label and ensure that you are choosing a product with no added sugars/preservatives) 3 cups water 1 15-ounce cans black beans, rinsed, drained 1 15-ounce cans kidney beans, rinsed, drained 1/2 cup bulgur (Also called cracked wheat; available at natural foods stores and supermarkets). 1 tablespoon white wine vinegar 5 garlic cloves, minced 2 tablespoons chili powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/4-teaspoon ground cinnamon
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red and green peppers, and chipotle chilis and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes.
I am pleased to announce our commitment to Canadian Feed the Children, an organization dedicated to providing support to children and families in Canada as well as internationally in Bolivia, Ethiopia, Ghana and Uganda.
We have committed to donating a portion of our monthly sales to Canadian Feed the Children to help provide children and families in need with such things as increased access to nutritious food and quality education, and community support. Together we are creating a healthier and brighter future for children around the world.