Preparation time: 15
Cooking time: 20
Difficulty: Easy - for beginners
Dietary guidance: v
1 tbsp vegetable oil
3 medium onions, chopped
1 carrot, chopped
1 tbsp finely chopped jalapeno pepper (1 small pepper)
2 garlic cloves
4 tsp chili powder
1 tsp ground cumin
1 can (796 mL) tomatoes, with juice, chopped
1 can (398 mL) tomatoes, with juice, chopped
1 tsp brown sugar
1 can (796 mL) red kidney beans, drained and rinsed
1/3 cup bulgar
salt and freshly grounded pepper
½ cup low-fat plain yogurt
3 green onions, chopped
¼ cup chopped coriander (cilantro or parsley)
In a large heavy saucepan, heat oil over medium heat.
Add onions, carrot, jalapeno pepper, garlic, chili powder, and cumin. Sauté for five to seven minutes or until onions and carrot are softened, stirring occasionally.
Add both cans of tomatoes and brown sugar; cook for five minutes over high heat. Stir in beans and bulgar; reduce heat to low.
Simmer chili, uncovered, for 15 to 20 minutes or until thickened. Season to taste with salt and freshly grounded pepper.
Serve, garnished with yogurt, green onions and coriander (cilantro)