Half-Hour Chili

Name: Half-Hour Chili
Ingredients: 1 tablespoon vegetable oil; 3 each onions chopped; 1 each carrots chopped; 1 tablespoon jalapeno pepper minced; 2 Cloves garlic minced; 3 teaspoons chili powder; 1 teaspoon cumin ground; 28 oz tomatoes chopped; 14 ounces tomatoes chopped; 1 teaspoon brown sugar; 30 ounces red kidney beans; 13 cup cracked wheat (bulgur) fine or medium grain; 1/2 cup yogurt, low-fat; 13 cup scallions, spring or green onions chopped; 1/4 cup cilantro or parsely, chopped

15 ingredients

7 steps

Ingredients

1 tablespoon vegetable oil
3 each onions chopped
1 each carrots chopped
1 tablespoon jalapeno pepper minced
2 Cloves garlic minced
3 teaspoons chili powder
1 teaspoon cumin ground
28 oz tomatoes chopped
14 ounces tomatoes chopped
1 teaspoon brown sugar
30 ounces red kidney beans
13 cup cracked wheat (bulgur) fine or medium grain
1/2 cup yogurt, low-fat
13 cup scallions, spring or green onions chopped
1/4 cup cilantro or parsely, chopped

Directions

1

In a Dutch oven or a large saucepan, heat oil over medium heat.
2

Add onions, carrots, jalapenos, garlic, chili powder and cumin.
3

Saute for 5 to 7 minutes, or until the onions and carrots are soft.
4

Add tomatoes with their juice and the sugar; cook for 5 minutes over high heat.
5

Stir in beans and bulgur, and reduce heat to low.
6

Simmer the chili, uncovered, for 15 minutes, or until thckened.
7

Serve with yogurt, scallions and cilantro or parsley on the side.