3 medium onions, chopped
1 carrot, chopped
1 tablespoon finely chopped jalapeno pepper
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices
1 teaspoon brown sugar
1/4 teaspoon salt
2 15-ounce cans red kidney beans, rinsed
1/3 cup bulgur
1/2 cup nonfat plain yogurt for garnish
1/3 cup chopped scallions for garnish
1/4 cup chopped fresh cilantro for garnish
Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalapeno, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.
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.
Garnish with yogurt, scallions and cilantro, if desired.
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