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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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 85.1mg||3 %|
|Potassium 215.8mg||6 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 10.8g|
|Protein 1.5g||2 %|
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Calories per serving: 58
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