Ingredients
2 tablespoons olive oil2 medium onions, chopped2 celery ribs, chopped1 medium green pepper, chopped1/3 cup tomato paste4 garlic cloves, minced4-1/2 teaspoons chili powder 1-1/2 teaspoons salt1 teaspoon dried oregano1/2 teaspoon ground cumin1/2 teaspoon pepper 1/8 teaspoon ground cinnamon1/8 teaspoon ground allspice3 cans (14-1/2 ounces each) vegetable broth 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) fire-roasted crushed tomatoes1 cup bulgur1 large carrot, finely shreddedShredded cheddar cheese, optional
Preparation
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.
