Ingredients

• 2 cups water
• 1 cup bulgur
• 1 tablespoon olive oil
• 2 cups shredded carrots
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 jalapeno pepper, seeded and minced
• 2 cloves garlic, minced, or more to taste
• 5 cups reduced-sodium tomato juice
• 2 (16 ounce) cans kidney beans
• 2 (16 ounce) cans black beans
• 1 (28 ounce) can petite diced tomatoes, undrained
• 1 (8 ounce) can low-sodium tomato sauce
• 2 tablespoons chili powder
• 2 tablespoons taco seasoning
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper

Instructions

1. Pour water and bulgur into a saucepan. Bring to a boil; cover and simmer until tender, 12 to 15 minutes. Drain off excess water.
2. Heat olive oil in a large pot over medium heat. Add carrots, onions, green bell pepper, red bell pepper, and jalapeno pepper; cook and stir until softened and starting to brown, 5 to 10 minutes. Stir in garlic; cook and stir until fragrant, 1 to 2 minutes.
3. Stir cooked bulgur, tomato juice, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, taco seasoning, cumin, cayenne, and pepper into the pot. Bring to a boil; reduce heat and simmer until flavors combine, 20 to 30 minutes.