Yield: 4 Servings
4 Tbsp vegetable stock
3 onions, chopped
1 carrot, chopped
1 Tbsp jalapeno pepper, Minced
1 (fresh (or)), Canned
2 cloves of garlic, minced
3 tsp chili powder (3-4 tsp )
1 tsp cumin, Ground
1 can (28 oz) tomatoes
1 with their juice, Chopped
1 can (14 oz) tomatoes
1 with their juice, Chopped
1 tsp brown sugar
1 can (15 oz) red kidney beans
1 and rinsed, Drained
1/3 cup fine (or medium grain)
1 bulgur
1/2 cup nonfat plain yogurt
1/3 cup scallions, Chopped
1/4 cup fresh cilantro or, Chopped
1 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.
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