Farmer's Chili

• 1 tablespoon vegetable oil
• 1 can beef stock
• 4 cloves garlic peeled and minced
• 1 1/2 cups water
• 1 large spanish onions
• 2 tablespoons brown sugar
• 2 medium carrots chopped
• 2 tablespoons chili powder
• 1 medium zucchini chopped
• 2 teaspoons cumin ground
• 1 can red kidney beans
• 1 teaspoon oregano dried
• 1 x beans drained, rinsed
• 1 teaspoon salt
• 1/2 cup cracked wheat (bulgur)
• 1 can tomatoes whole
• 1/2 cup corn fresh or frozen
• 1 x sour cream light
• 1 can tomato paste
• 1 x cilantro thin slice

1. Heat oil in 3-quart non-aluminum saucepan over medium-high Add garlic, onion, carrots and 1/2 cup of the zucchini.
2. Cook, stirring often, until onion is softened, about 4 minutes.
3. Add kidney beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2 cups water, brown sugar, chili powder, cumin, oregano and salt.
4. Stir until combined.
5. Simmer, covered, stirring occasionally, 40 minutes.
6. Add remaining zucchini, bulgur wheat and corn kernels.
7. Simmer 10 minutes more.
8. Add remaining 1/2 cup water as necessary.
9. Taste and adjust seasoning.
10. Serve hot.
11. Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately.
12. Note: This is a highly flavorful, crunchy and substantial chili.
13. As with most chilis, it's best made at least a day ahead so the flavors fully develop.
14. Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months.
15. Reheat gently, adjusting water and seasoning as needed.

vegetable oil, beef stock, garlic, water, spanish onions, brown sugar, carrots, chili powder, zucchini, cumin ground, red kidney beans, oregano, beans, salt, cracked wheat, tomatoes, corn, sour cream light, tomato paste, thin slice

Taken from recipeland.com/recipe/v/farmers-chili-34852 (may not work)