4 tb Vegetable stock
3 Onions, chopped
1 Carrot, chopped
1 tb Minced jalapeno pepper
(fresh or canned)
2 Cloves of garlic, minced
3 ts Chili powder (3-4 tsp)
1 ts Ground cumin
1 Can (28 oz) tomatoes,
Chopped with their juice
1 Can (14 oz) tomatoes,
Chopped with their juice
1 ts Brown sugar
1 Can (15 oz) red kidney beans
Drained and rinsed
1/3 c Fine or medium grain
Bulgur
1/2 c Nonfat plain yogurt
1/3 c Chopped scallions
1/4 c Chopped fresh cilantro or
Parsley
In a Dutch oven or a large saucepan, heat the vegetable stock over
medium heat. Add the onions, carrot, jalapeno peppers, garlic, chili
powder and cumin. Braise, covered, for 5 to 7 minutes, or until the
onions and carrots are soft. Add the tomatoes with their juice and
the sugar; cook for 5 minutes over high heat. Stir in the beans and
bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15
minutes, or until thickened. Serve with yogurt, scallions, and
cilantro or parsley on the side.