*  Exported from  MasterCook  *
 
                              HALF HOUR CHILI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chili                            Low-fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Vegetable stock
    3                    Onions, chopped
    1                    Carrot, chopped
    1       tb           Minced jalapeno pepper
                         (fresh or canned)
    2                    Cloves of garlic, minced
    3       ts           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
 
   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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