Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil 1 14-oz. can tomatoes*; chop
3 Onions; chopped 1 ts Brown sugar
1 Carrot; chopped 2 15-oz. cans red kidney beans
1 tb Minced jalapeno peppers 1/3 c Fine-or medium-grain bulgur
2 Cloves garlic; minced 1/2 c Low-fat yogurt
3 ts Chili powder 1/3 c Chopped scallions
1 ts Ground cumin 1/4 c Chopped fresh cilantro or
1 28-oz. can tomatoes*; chop -parsley

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

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