Ingredients
1 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
1/3 cup bulgur (see Tip)
1/2 cup nonfat plain yogurt for garnish
1/3 cup chopped scallions for garnish
1/4 cup chopped fresh cilantro for garnish
1 tablespoon canola oil
2 medium onions, chopped
1 carrot, chopped
1 tablespoon finely chopped
1 jalapeño pepper
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
Directions
1-Heat oil in a Dutch oven over medium heat.
2-Add onions, carrot, jalapeño, garlic, chili
powder to taste and cumin. Cook, stirring
often, until the onions and carrot are soft, 5 to
7 minutes.
3- Add tomatoes with their juices, brown
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.
4-Garnish with yogurt, scallions and cilantro,
if desired.