Recipe: Half-Hour Chili (using kidney beans and bulgur)

HALF-HOUR CHILI

4 tbsp vegetable stock
3 onions, chopped
1 carrot, chopped
1 tbsp minced jalapeno pepper (fresh or canned)
2 cloves of garlic, minced
3 to 4 tsp chili powder
1 tsp ground cumin
1 (28 oz) can tomatoes, chopped with their juice
1 (14 oz) can tomatoes, chopped with their juice
1 tsp brown sugar
1 (15 oz) can red kidney beans, drained and rinsed
1/3 cup fine or medium grain bulgur
TO SERVE:
1/2 cup nonfat plain yogurt
1/3 cup chopped scallions
1/4 cup 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.

TO SERVE:
Serve with yogurt, scallions, and cilantro or parsley on the side.

Servings: 4
Adapted from unknown source