Saute the veggies in a large pot in the oil over medium heat for 10 minutes. Add the reaminder of the ingredients and simmer over low heat for 30 minutes covered.  Stir and let simmer for an additional 30 minutes or until the veggies are cooked all the way through.  Chili freezes really well for future use.  We also like to make some pasta to pair with this chili.

2 tablespoons olive oil

2 garlic cloves, minced

1 cup finely chopped onion

8-10 medium mushrooms, finely chopped

1/2 cup finely chopped green bell pepper

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped carrots

1 jalapeno pepper minced-take the seeds out if you don't want it too spicy

1 cup frozen corn kernals

1 teaspoon ground cumin

1/2 teaspoon ground coriander

2 tablespoons chili powder

2 teaspoons sea salt

‚Äč1/2 teaspoon black pepper

1 28-ounce can diced tomatoes

1 25-ounce can tomato puree

1 15-ounce can kidney beans, drained

1 15-ounce can black beans, dranined

1 15 ounce can red beans, drained

2.5 cups water

1/2 cup dry bulgur wheat

I got the bones for this recipe from the book "Eat and Run: My Unlikely Journey to Ultramarathon Greatness".  There are some other really great recipes in that book if you are interested.