Half-Hour Chili
| Yield: | 4 Servings |
| Categories: | Chili, Low-Fat |
| 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 | ts | Ground cumin |
| 1 | Can (28 oz) tomatoes, | |
| Chopped with their juice | ||
| 1 | Can (14 oz) tomatoes, | |
| Chopped with their juice | ||
| 1 | ts | 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 |
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