Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 T vegetable stock
3 onions,chopped
1 carrot,chopped
1 T jalapeno pepper,Minced
1 (fresh (or)),Canned
2 cloves of garlic,minced
3 t chili powder (3-4 tsp)
1 t cumin,Ground
1 can (28 oz) tomatoes
1 with their juice,Chopped
1 can (14 oz) tomatoes
1 with their juice,Chopped
1 t brown sugar
1 can (15 oz) red kidney beans
1 and rinsed,Drained
1/3 c fine (or medium grain)
1 bulgur
1/2 c nonfat plain yogurt
1/3 c scallions,Chopped
1/4 c fresh cilantro or,Chopped
1 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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