Half-Hour Chili

• 1 tablespoon vegetable oil
• 3 each onions chopped
• 1 each carrots chopped
• 1 tablespoon jalapeno pepper minced
• 2 Cloves garlic minced
• 3 teaspoons chili powder
• 1 teaspoon cumin ground
• 28 oz tomatoes chopped
• 14 ounces tomatoes chopped
• 1 teaspoon brown sugar
• 30 ounces red kidney beans
• 13 cup cracked wheat (bulgur) fine or medium grain
• 1/2 cup yogurt, low-fat
• 13 cup scallions, spring or green onions chopped
• 1/4 cup cilantro or parsely, chopped

1. In a Dutch oven or a large saucepan, heat oil over medium heat.
2. Add onions, carrots, jalapenos, garlic, chili powder and cumin.
3. Saute for 5 to 7 minutes, or until the onions and carrots are soft.
4. Add tomatoes with their juice and the sugar; cook for 5 minutes over high heat.
5. Stir in beans and bulgur, and reduce heat to low.
6. Simmer the chili, uncovered, for 15 minutes, or until thckened.
7. Serve with yogurt, scallions and cilantro or parsley on the side.

vegetable oil, onions, carrots, jalapeno pepper, garlic, chili powder, cumin ground, tomatoes, tomatoes, brown sugar, red kidney, cracked wheat, yogurt, scallions, cilantro

Taken from recipeland.com/recipe/v/half-hour-chili-34933 (may not work)