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Preparation Time : 15
Cook Time : 30
Total Time : 45
1⁄4 cup vegetable stock
3medium onions , chopped
1 carrot , chopped
1tablespoon jalapeno, minced (fresh or canned)
2 garlic cloves, minced
4teaspoons chili powder
1teaspoon cumin, ground
1 (28 ounce) can diced tomatoes, with their juice
1 (15 ounce) can diced tomatoes, with their juice
1teaspoon brown sugar
2 (15 ounce) cans red kidney beans, rinsed and drained
1⁄3 cup bulgur (fine or medium grain)
1⁄2 cup plain yogurt, non-fat
1⁄3 cup scallion, chopped
1⁄4 cup cilantro, chopped
In a dutch oven, over medium heat, add the vegetable stock, onions, carrot, jalapeno, garlic, chili powder and cumin.
Cover and simmer 5 - 7 minutes, or until the onions and carrots are soft.
Add the tomatoes (with their juices) and the brown sugar; cover and cook for 5 minutes over high heat, stirring occasionally.
Reduce the heat to low; stir in the beans and bulgur.
Simmer the chili, uncoverd, for 15 minutes, stirring occasionally.
Serve garnished with yogurt, scallions, and cilantro.
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