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Half Hour Chili

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 tb Vegetable stock

    2. 3 Onions, chopped

    3. 1 Carrot, chopped

    4. 1 tb Minced jalapeno pepper (fresh or canned)

    5. 2 Cloves of garlic, minced

    6. 3 ts Chili powder (3-4 tsp)

    7. 1 ts Ground cumin

    8. 1 Can (28 oz) tomatoes, Chopped with their juice

    9. 1 Can (14 oz) tomatoes, Chopped with their juice

    10. 1 ts Brown sugar

    11. 1 Can (15 oz) red kidney beans Drained and rinsed

    12. 1/3 c Fine or medium grain Bulgur

    13. 1/2 c Nonfat plain yogurt

    14. 1/3 c Chopped scallions

    15. 1/4 c Chopped fresh cilantro or

    Instructions Jump to Ingredients ↑

    1. 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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