Ingredients
- 3 onions (chopped)
- 2 garlic (cloves minced)
- 1 carrot (chopped)
- 3/8 fine
- 3/8 hopped scallions
- 1/4 hopped cilantro (fresh)
- 42 oz tomatoes choppe
- 15 oz cans kidney beans (red)
- 1/2 cup ow-fat yogurt
- 1 tablespoon vegetable oil
- 1 tablespoon jalapeno peppers (minced)
- 3 teaspoons chili powder
- 1 teaspoon brown sugar
- 1 teaspoon cumin (ground)
In a Dutch oven or a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes, or until the onions and carrots are soft. Add tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thckened. Serve with yogurt, scallions and cilantro or parsley on the side. Serves 4. *with their juice +drained and rinsed
