Half Hour Chili

      Yield: 4 Servings

      4 T  vegetable stock

      3    onions,chopped

      1    carrot,chopped

      1 T  jalapeno pepper,Minced

      1    (fresh (or)),Canned

      2    cloves of garlic,minced

      3 t  chili powder (3-4 tsp)

      1 t  cumin,Ground

      1    can (28 oz) tomatoes

      1    with their juice,Chopped

      1    can (14 oz) tomatoes

      1    with their juice,Chopped

      1 t  brown sugar

      1    can (15 oz) red kidney beans

      1    and rinsed,Drained

    1/3 c  fine (or medium grain)

      1    bulgur

    1/2 c  nonfat plain yogurt

    1/3 c  scallions,Chopped

    1/4 c  fresh cilantro or,Chopped

      1    parsley

In a Dutch oven or a large saucepan, heat the vegetable stock over

medium heat.  Add the onions, carrot, jalapeno peppers, garlic, chili

powder and cumin.  Braise, covered, for 5 to 7 minutes, or until the

onions and carrots are soft. Add the tomatoes with their juice and

the sugar; cook for 5 minutes over high heat.  Stir in the beans and

bulgur, and reduce heat to low.  Simmer the chili, uncovered, for 15

minutes, or until thickened. Serve with yogurt, scallions, and