Gina: Every once in a while, my girls and I get on a little veggie kick, and they convince me to take a break from meat (amazing what a cheerleader uniform—theirs, not mine, hon—can do to you). This hearty, spicy chili is so satisfying that even Pat—my steak-and-potatoes man—loves it. The secret ingredient, bulgur (also called cracked wheat), thickens the stew when cooked and helps create a “meaty” texture. The addition of canned fire-roasted tomatoes and an unusual mix of spices gives this chili an exotic aroma and plenty of depth. More often than not, this chili is a family affair—Spenser and Shelbi help me cut up all the colorful vegetables and tell me about their respective days, while Pat makes the cornbread that goes so well with the stew, sets the table, and privately mourns the meat that he will not be having for dinner!

Ingredients

　　3 tablespoons olive oil

　　1 onion, chopped

　　2 carrots, peeled and thinly sliced

　　1 red bell pepper, seeded and chopped

　　3 large jalapeño, seeded and minced (about 4 1/2 tablespoons)

　　Two 28-ounce cans diced fire-roasted tomatoes with juice

　　2 cups vegetable or chicken stock (page 28) or water

　　One 15- to 16-ounce can kidney beans, drained

　　One 15- to 16-ounce can garbanzo beans, drained

　　1/2 cup bulgur (see note)

　　3 garlic cloves, minced

　　2 tablespoons ancho chile powder

　　1 tablespoon ground dried chipotle pepper

　　2 teaspoons ground cumin

　　1 1/2 teaspoons ground coriander

　　1/2 teaspoon ground cinnamon

　　2 tablespoons red-wine vinegar

　　Sour cream, for garnish

　　Grated cheddar cheese, for garnish

　　Chopped fresh cilantro, for garnish

　　Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, bell pepper, and jalapeños, and sauté until the vegetables are almost tender, about 8 minutes. Add the tomatoes, the stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar, and bring to boil. Reduce the heat to low, and cook, uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes. Ladle the chili into bowls, and garnish with sour cream, grated cheese, and cilantro.

　　Cooks' Note

　　Bulgur, or cracked wheat, is available at natural-foodstores and at most supermarkets (we buy ours in small amounts in the bulk-food section, so it stays fresh).

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.