Preparation:
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. |
