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HALF HOUR CHILI

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tb Vegetable stock

  3. 3 Onions, chopped

  4. 1 Carrot, chopped

  5. 1 tb Minced jalapeno pepper

  6. (fresh or canned)

  7. 2 Cloves of garlic, minced

  8. 3 ts Chili powder (3-4 tsp)

  9. 1 t Ground cumin

  10. 1 Can (28 oz) tomatoes,

  11. 1 Can (14 oz) tomatoes,

  12. Chopped with their juice

  13. 1 t Brown sugar

  14. 1 Can (15 oz) red kidney beans

  15. Drained and rinsed 1/3 c Fine or medium grain

  16. Bulgur

  17. 1/2 c Nonfat plain yogurt

  18. 1/3 c Chopped scallions

  19. 1/4 c Chopped fresh cilantro or Parsley

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or a large saucepan, heat thevegetable stock over medium heat. Add the onions,carrot, jalapeno peppers, garlic, chili powder andcumin. Braise, covered, for 5 to 7 minutes, or untilthe 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. Servewith yogurt, scallions, and cilantro or parsley on theside.

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