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Half hour chili

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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