Recipe - Half-Hour Chili

4 tablespoon Vegetable stock
3 Onions, chopped
1 Carrot, chopped
1 tablespoon Minced jalapeno pepper
(fresh or canned)
2 Cloves of garlic, minced
3 teaspoon Chili powder (34 tsp)
1 teaspoon Ground cumin
1 Can (28 oz) tomatoes,
Chopped with their juice
1 Can (14 oz) tomatoes,
Chopped with their juice
1 teaspoon Brown sugar
1 Can (15 oz) red kidney beans
Drained and rinsed
1/3 cup Fine or medium grain
Bulgur
One half cup Nonfat plain yogurt
1/3 cup Chopped scallions
One fourth cup Chopped fresh cilantro or
Parsley

In a Dutch oven or a large saucepan, heat the vegetable stock over medium
heat. Add the onions, carrot, jalapeno peppers, garlic, chili powder and
cumin. Braise, covered, for 5 to 7 minutes, or until the onions and
carrots are soft. Add the tomatoes with their juice and the sugar; cook for
5 minutes over high heat. Stir in the beans and bulgur, and reduce heat to
low. Simmer the chili, uncovered, for 15 minutes, or until thickened.
Serve with yogurt, scallions, and cilantro or parsley on the side.