Dinner-Half-Hour Chili

Ingredients

• 4 tablespoons vegetable stock
• 3 Onions chopped
• 1 carrot chopped
• 1 tablespoon minced jalapeno pepper (fresh or canned)
• 2 garlic cloves minced
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 can tomatoes (28-ounce); chopped with their juice
• 1 can tomatoes (14-ounce); chopped with their juice
• 1 teaspoon brown sugar
• 2 cans red kidney beans - 15-ounce cans; drained and rins
• 0.33 cup fine or medium-grain bulgur
• 0.5 cup nonfat plain soy yogurt
• 1 cup chopped scallions
• 0.25 cup chopped fresh cilantro or parsley

Instructions

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.
2. 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.
3. Serve with yogurt, scallions, and cilantro or parsley on the side.