Categories: soup- stew- chili

Ingredients

• 1 Tbsp. canola oil
• 3 medium onions, chopped
• 1 carrot, chopped
• 1 Tbsp. finely chopped jalapeno pepper
• 2 cloves garlic, finely chopped
• 1 to 2 Tbsp. chile powder
• 1 tsp. ground cumin
• 1 (28 oz.) can whole tomatoes, chopped, with juices
• 1 tsp. brown sugar
• 1/4 tsp. salt
• 2 (15 oz.) cans red kidney beans, rinsed
• 1/3 cup bulgur
• 1/2 cup nonfat plain Greek-style yogurt or nonfat sour cream for garnish
• 1/4 cup chopped fresh cilantro for garnish

Directions

1. In a Dutch oven, heat oil over medium heat.
2. Add onions, carrot, jalapeno, garlic, chile powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.
3. Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.
4. Garnish with yogurt, green onions and cilantro, if desired.

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