Half-Hour Chili

By Hklbrries

You will not miss the beef in this hearty chili. Bulgur adds texture to the spicy mixture of vegetables and beans.

Ingredients

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

Details

Servings 4

Preparation

Step 1

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.

Nutritional Information:
Per (1 1/2 cup) serving
119 calories
.9 g fat
.2 mg cholesterol
489.8 mg sodium