Half-Hour Chili Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 tablespoons - Canola Oil
  • 3 - Medium Onions, chopped
  • 1 - Carrot, chopped
  • 1 tablespoons - Jalapeno Pepper, finely chopped
  • 2 cloves - Garlic, finely chopped
  • 1 tablespoons - Chili Powder, optionally add 2
  • 1 teaspoons - Ground Cumin
  • 1 - 28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices
  • 1 teaspoons - Brown Sugar
  • 1/4 teaspoons - Salt
  • 2 - 15-ounce cans red kidney beans, rinsed
  • 1/3 cups - Bulgur
  • 1/2 cups - Nonfat Plain Yogurt, for garnish
  • 1/3 cups - Scallions, chopped, for garnish
  • 1/4 cups - Fresh Cilantro, chopped, for garnish
  • Directions:

    1. Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalepeno, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.
    2. 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.
    3. Garnish with yogurt, scallions, and cilantro. If desired.

    Brief Description

    Countdown: 30 minutes until healthy and delicious! Vegetarian!

    Main Ingredient:

    Vegetables

    Category:  Vegetarian

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 15 min

    Posted By:

    CHL

    Posted On:

    June 16, 2016

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