The Best Chili (Vegan or not!)

I have been reading this awesome book "Eat and Run" written by Scott Jurek an ultrarunner.  It is the story of his path to greatness in both food and feet.  He intersperses his personal account with vegan recipes and running tips.  I highly recommend it.  I have just started testing his recipes out, and this first one completely "bowled" me over.  In his book he cites this recipe as the one that convinced him that he could be a happy vegan.  It is a vegan chili made with a myriad of chunky vegetables, three kinds of beans, bulgar wheat (which makes it feel especially "meaty"), and lots of warm spices.  It tastes fantastic.  I dare you to take it to your next chili cook-off.  I bet it could beat the pants off of any of those plain jane chilis.

Minnesota Winter Chili

2 TBSP olive oil
2 garlic cloves, minced
1 cup chopped onion
8-10 mushrooms, finely chopped
1 cup finely chopped bell pepper
1/2 cup finely chopped carrots
1 jalapeno seeded and minced
1 cup frozen corn kernels
1 tsp ground cumin
1/2 tsp ground coriander
2 TBSP chili powder
2 tsp sea salt, plus more to taste
1/2 tsp black pepper
1 28 oz can diced tomatoes
1 15 oz can tomato puree
1 15 oz can kidney beans, drained and rinsed
1 15 oz can red beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
2 1/2 cups water
1/2 cup dry bulgar wheat
1/4 cup minced fresh cilantro

Add the oil to a large pot and saute the vegetables until tender (about 10 minutes).  Add the spices and saute for another minute or so.  Add the remaining ingredients except the cilantro and bring to a boil.  Reduce heat and simmer over medium-low heat, covered, for about 30 minutes.  Stir and simmer for an additional 30 minutes.  Season with salt to taste.  Sprinkle with cilantro and serve.  Watch it disappear!