Course : Chili
Serves: 4
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4 tablespoons Vegetable stock
3 medium Onions, chopped
1 medium Carrot, chopped
1 tablespoons jalapeno pepper (fresh or canned) Minced
2 Cloves garlic minced
3 teaspoon Chili powder
1 teaspoon Ground cumin
28 ounces tomatoes, Chopped with their juice
14 ounces tomatoes Chopped with their juice
1 teaspoon Brown sugar
15 ounces red kidney beans Drained and rinsed
1/3 Cup Fine or medium grain Bulgur
1/2 Cup Nonfat plain yogurt
1/3 Cup scallions Chopped
1/4 Cup Chopped fresh cilantro or Parsley

Preparation / Directions:

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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