Half Hour Vegetarian Chili

Serves 4

• 1 Tbsp vegetable oil
• 1 onion, chopped
• 3 carrots, chopped
• 1 Tbsp. minced jalapeno pepper (fresh or canned)
• 2 cloves garlic, minced
• 3-4 tsp chili powder
• 2 tsp ground cumin
• 1 – 28 oz can and 114 oz can diced or chopped tomatoes, with juice
• 1 tsp brown sugar
• 1 -15 oz cans red kidney beans, rinsed and drained
• 1/3  cup fine or medium grain bulgur
• 1/3 cup chopped scallions (optional)
• 1/2 cup low-fat yogurt (optional)
• 1/4 cup chopped fresh cilantro or parsley (optional)

In a large pan, 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 juice and sugar; cook for  5 minutes over high heat.  Stir in beans and bulgur and reduce heat to low. Simmer chili, uncovered for 15 minutes or longer. Serve with optional ingredients.

SOURCE: Eating Well 1992

Submitted by: Linda Walton