Down Home Vegetable Chili

      Yield: 8 Servings

      1 T  oil

      1    can (13 3/4 oz) beef broth

      4 lg cloves garlic,minced

  1 1/2 c  to 2 cups water

      1 lg spanish onion,minced

      2 T  brown sugar

      2 md carrots,chopped

      2 T  chili powder

      1 md zucchini,chopped

      2 t  cumin,Ground

      1    can (15 1/2 oz) red kidney

      1 t  oregano  beans,Dried

           -drained,rinsed

      1 t  salt  coarsely,Chopped

    1/2 c  bulgur wheat

      1    can (28 oz) whole tomatoes

    1/2 c  fresh (or corn kernels)

           -Frozen

           -  liqui,d reserved, tomato

      1    light sour cream or

           -coarsely chopp,ed  low-fat

      1    can (6 oz) low-salt

      1    thin green onions,Sliced

           -tomato pa,ste

      1    thin cilantro leaves,Sliced

1.  Heat oil in 3-quart non-aluminum saucepan over medium-high heat.

Add garlic, onion, carrots and  1/2 cup of the zucchini. Cook,

stirring often, until onion is softened, about 4 minutes. Add kidney

beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2

cups water, brown sugar, chili powder, cumin, oregano and salt. Stir

until combined. Simmer, covered, stirring occasionally, 40 minutes.

2.  Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10

minutes more.  Add remaining  1/2 cup water as necessary. Taste and

adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt,

sliced green onions and cilantro leaves separately. Note: This is a

highly flavorful, crunchy and substantial chili. As with most chilis,

it's best made at least a day ahead so the flavors fully develop. Can

be made up to 3 days ahead and refrigerated or frozen as long as 3