|4 tablespoonsvegetable stock|
|3 Onions; chopped|
|1 carrot; chopped|
|1 tablespoonminced jalapeno pepper (fresh or canned)|
|2 garlic cloves; minced|
|3 teaspoonschili powder|
|1 teaspoonground cumin|
|1 cantomatoes (28-ounce); chopped with their juice|
|1 cantomatoes (14-ounce); chopped with their juice|
|1 teaspoonbrown sugar|
|2 cansred kidney beans - 15-ounce cans; drained and rins|
|0.33 cupfine or medium-grain bulgur|
|0.5 cupnonfat plain soy yogurt|
|1 cupchopped scallions|
|0.25 cupchopped fresh cilantro or parsley|
Dinner-Half-Hour Chili Preparation
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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Dinner-Half-Hour Chili Reviews
Serving size = 1 ½ cups
0.9 gram fat
0.2 milligram cholesterol
489.8 milligrams sodium
[I posted this recipe.]
3 years, 3 months, 2 weeks, 2 days, 4 hours, 51 minutes ago
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