Vegetable Chili With Cannellini And Kidney Beans

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1 teaspoon olive oil

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

1 jalapeno pepper, minced

1 tablespoon dried oregano

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon ground red pepper

1 can (28 ounces) no-salt-added chopped tomatoes (with juice)

1 can (15 ounces) no-salt-added tomato sauce

2 cups water

2 teaspoons sugar

1/2 cup BULGUR

1 can (14 ounces) cannellini beans, rinsed and drained

1 can (14 ounces) kidney beans, rinsed and drained

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