Half-hour chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 3 | Onions; chopped | |
| 1 | Carrot; chopped | |
| 1 | tablespoon | Minced jalapeno peppers |
| 2 | Cloves garlic; minced | |
| 3 | teaspoons | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | 28-oz. can tomatoes*; chop | |
| 1 | 14-oz. can tomatoes*; chop | |
| 1 | teaspoon | Brown sugar |
| 2 | 15-oz. cans red kidney beans | |
| ⅓ | cup | Fine-or medium-grain bulgur |
| ½ | cup | Low-fat yogurt |
| ⅓ | cup | Chopped scallions |
| ¼ | cup | Chopped fresh cilantro or parsley |
Directions
In a Dutch oven or a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes, or until the onions and carrots are soft. Add tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thckened. Serve with yogurt, scallions and cilantro or parsley on the side. Serves 4.
*with their juice +drained and rinsed