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.