Recipe - Farmers Chili

1 tablespoon Oil
1 Can (13 Three fourths oz) beef broth
4 lg Cloves garlic; minced
1 One half cup To 2 cups water
1 lg Spanish onion; minced
2 tablespoon Brown sugar
2 md Carrots; chopped
2 tablespoon Chili powder
1 md Zucchini; chopped
2 teaspoon Ground cumin
1 Can (15 One half oz) red kidney
1 teaspoon Dried oregano
beans; drained, rinsed
1 teaspoon Salt
coarsely chopped
One half cup Bulgur wheat
1 Can (28 oz) whole tomatoes
One half cup Fresh or frozen corn kernels
liquid reserved; tomatoes
Light sour cream or
coarsely chopped
lowfat yogurt
1 Can (6 oz) lowsalt
Thin cut or sliced up green onions
tomato paste
Thin cut or sliced up cilantro leaves

Preparation time: 25 minutes. Cooking time: 1 hour. Yield: 9 One half cups.

1. Heat oil in 3quart nonaluminum saucepan over mediumhigh heat. Add
garlic, onion, carrots and One half cup of the zucchini. Cook, stirring often,
until onion is softened, about 4 minutes. Add kidney beans, tomatoes and
their liquid, tomato paste, beef broth, 1 One half cups water, brown sugar,
chili powder, cumin, oregano and salt. Stir until combined. Simmer,
covered, stirring occasionally, 40 minutes.

2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10
minutes more. Add remaining One half cup water as necessary. Taste and adjust
seasoning. Serve hot. Pass light sour cream or lowfat yogurt, cut or sliced up green
onions and cilantro leaves separately. Note: This is a highly flavorful,
crunchy and substantial chili. As with most chilis, it's best made at least
a day ahead so the flavors fully develop. Can be made up to 3 days ahead
and refrigerated or frozen as long as 3 months. Reheat gently, adjusting
water and seasoning as needed.

From the Chicago Tribune 10/3/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini