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.