Prep: 1. Chop the onion, jalapeño, garlic, and tomatoes. 2. Shred carrots. 3. Rinse bulgar and beans. Make: 1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. 2. Add the onion, shredded carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 min. 3. Add the garlic and sauté for 1 minute. 4. Add 1/2 cup bulgur, 2 tablespoons chili powder, and 1 tablespoon cumin. Stir until well combined. 5. Stir in the tomatoes, tomato sauce, and beans. 6. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. 7. Season with salt and pepper to taste. Serve with a sprinkling of cilantro, if desired.
If you like spicier chili leave the seeds in the jalapeno. If you like really spicy chili you can even add an extra one.