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Half-hour Chili

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Dutch Chili, Low-fat 4 Servings

INGREDIENTS

4 T Vegetable stock
3 Onions, chopped
1 Carrot, chopped
1 T Minced jalapeno pepper
fresh or canned
2 Cloves of garlic, minced
3 t Chili powder, 3-4 tsp
1 t Ground cumin
1 Can, 28 oz tomatoes
Chopped with their juice
1 Can, 14 oz tomatoes
Chopped with their juice
1 t Brown sugar
1 Can, 15 oz red kidney beans
Drained and rinsed
1/3 c Fine or medium grain
Bulgur
1/2 c Nonfat plain yogurt
1/3 c Chopped scallions
1/4 c Chopped fresh cilantro or
Parsley

INSTRUCTIONS

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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