Chili in a Half-Hour
(12 servings about 1 1/3 cup each)
2 Tablespoon olive oil
6 medium onions, chopped
2 medium carrots, chopped
2 tablespoon finely chopped jalapeno pepper
4 cloves garlic, finely chopped
2-4 tablespoons chili powder
2 teaspoons ground cumin
2-28-ounce can plus 2-14 ounce can whole tomatoes, chopped, with juices
2 teaspoons brown sugar
½ teaspoon salt
4 15-ounce cans kidney beans, rinsed
2/3 cup bulgur
1 cup non-fat pain yogurt for garnish
2/3 cup chopped scallions for garnish
½ cup chopped fresh cilantro for garnish
Put a Dutch oven on a burner with medium heat, the Dutch oven should have the oil in it. Add the chopped vegetables, along with the chili powder and cumin. Cook the vegetables and spices until the onions and carrots are soft. This will take about 5 to 7 minutes.
Add the contents of the tomatoes, sugar and salt to the pan. Cook the ingredients for 5 minutes set at high. Reduce the heat to low and then stir in the beans and bulgur. Simmer the ingredients until the chili has thickened, which will be about 15 minutes.
Serve the chili with any of the garnish above, if desired.