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Half Hour Chili



Yield: 4 Servings

4 T vegetable stock
3 onions,chopped
1 carrot,chopped
1 T jalapeno pepper,Minced
1 (fresh (or)),Canned
2 cloves of garlic,minced
3 t chili powder (3-4 tsp)
1 t cumin,Ground
1 can (28 oz) tomatoes
1 with their juice,Chopped
1 can (14 oz) tomatoes
1 with their juice,Chopped
1 t brown sugar
1 can (15 oz) red kidney beans
1 and rinsed,Drained
1/3 c fine (or medium grain)
1 bulgur
1/2 c nonfat plain yogurt
1/3 c scallions,Chopped
1/4 c fresh cilantro or,Chopped
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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